Halloumi eggplant sheet pan

By Abbey Sharp
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  • 1 Japanese eggplant, sliced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 lemon, thinly sliced
  • 1 562 milliliter can chickpeas, drained, rinsed and dried well
  • 160 grams pack of halloumi cheese, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon za’atar
  • Salt and pepper, to taste

To garnish:

  • Cooked couscous
  • Pomegranate Arils
  • Pistachios, crushed


  1. Preheat oven to 425 F.
  2. Arrange the veggies, chickpeas and halloumi cheese on a baking sheet. Toss with olive oil, za’atar and a pinch each of salt and pepper.
  3. Roast for 15-18 minutes or until the vegetables are tender. If desired, pop it under the broiler for two minutes for extra browning and crispness. Serve with couscous if desired and farnish with pomegranate arils and pistachios.

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