Name: Groovy Grilled Eggplant & Halloumi Kebabs with Lemon-Herb Cauliflower Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium eggplants, cut into 1-inch cubes; 8 oz halloumi cheese, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch pieces; 1 small red onion, cut into wedges; 2 tbsp extra virgin olive oil; 1 tsp dried oregano; 1/2 tsp smoked paprika; Zest and juice of 1 lemon; 2 tbsp fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1 large head cauliflower, riced (about 4 cups); 2 tbsp pine nuts, toasted; Freshly ground black pepper, to taste; 4 metal or soaked wooden skewers

Groovy Grilled Eggplant & Halloumi Kebabs with Lemon-Herb Cauliflower Rice

CrushedLemon1034

Step into a 70s-inspired dinner party with these Groovy Grilled Eggplant & Halloumi Kebabs—a dish that channels the vibrant, laid-back spirit of the era. Smoky, golden halloumi and marinated eggplant evoke Mediterranean sunshine, while the lemon-herb cauliflower rice is a light, zesty nod to retro California wellness. With pops of color from peppers and onions, and a sprinkle of fresh herbs and pine nuts, this meal delivers both nostalgia and modern flavor. It’s dinner that’s as cool and unforgettable as a convertible cruise down Sunset Boulevard, yet perfectly in tune with keto, low-carb, and Mediterranean vibes.

Ingredients

Instructions

Preheat grill (or grill pan) to high. If using outdoor grill, oil grates with a paper towel dipped in olive oil.
In a large bowl, toss eggplant, halloumi, bell pepper, and onion with 1 tbsp olive oil, oregano, smoked paprika, half the lemon zest, and generous black pepper until well coated.
Thread eggplant, halloumi, bell pepper, and onion alternately onto skewers, packing gently to keep everything tight but not squished.
Grill kebabs over high heat, turning every 2-3 minutes, until eggplant is tender and halloumi is golden with grill marks (about 8-10 minutes total).
Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add riced cauliflower and sauté, stirring often, for 5-7 minutes until just tender and lightly golden.
Remove pan from heat. Stir in remaining lemon zest, lemon juice, parsley, mint, and toasted pine nuts into cauliflower rice. Taste and adjust black pepper.
Plate a bed of lemon-herb cauliflower rice on each plate. Top with two kebabs per serving. Sprinkle with extra herbs and a final drizzle of olive oil if desired. Serve immediately for peak flavor and texture.