There’s something incredibly satisfying about a dish that looks as stunning as it tastes—especially when it comes together in under 30 minutes.
Today, we’re transforming humble ingredients into a show-stopping, flavor-packed meal: Grilled Halloumi & Eggplant Stack with Pomegranate Drizzle, all elevated with the aromatic warmth of RoboFood Levant Seasoning.
This is not your average vegetarian plate.
It’s bold, smoky, slightly sweet, tangy, and layered with texture and spice that sings of the Eastern Mediterranean.
The Magic of Levantine Flavors
The Levant region—encompassing Lebanon, Syria, Jordan, and Palestine—is celebrated for its vibrant cuisine, where fresh vegetables, tangy cheeses, and complex spice blends come together in harmony.
RoboFood Levant Seasoning captures that essence beautifully, combining coriander, cumin, black pepper, cinnamon, nutmeg, allspice, and cardamom into a single, fragrant blend.
Unlike generic ‘Mediterranean mixes,’ this seasoning strikes the perfect balance between earthy warmth and delicate sweetness, making it ideal for both savory and slightly spiced dishes.
While many might reach for za’atar or sumac when crafting Middle Eastern-inspired recipes, RoboFood Levant Seasoning offers something unique—a deeper, spicier complexity that works exceptionally well with grilled ingredients.
And that’s exactly where we’re headed today.
Instead of a stew or rice dish, we’re taking a bold turn toward the grill for a smoky, char-kissed stack of eggplant and halloumi, finished with a jewel-like pomegranate drizzle.
Why This Stack Works So Well
The beauty of this recipe lies in its contrast.
Grilled eggplant brings a creamy, meaty texture with a delicate smokiness.
Halloumi, known for its high melting point, becomes golden and crispy on the outside while staying delightfully squeaky inside.
The RoboFood Levant Seasoning adds warmth without overpowering, enhancing both ingredients with subtle notes of cinnamon and cardamom that surprise and delight with every bite.
Then, there’s the pomegranate drizzle—a luscious blend of pomegranate molasses, olive oil, and a touch of honey.
It cuts through the richness of the cheese and the earthiness of the eggplant with bright acidity and a hint of sweetness.
Topped with fresh mint and pomegranate arils, this dish isn’t just a meal—it’s an experience for the senses.
Choosing the Right Ingredients
Let’s break down the key components to ensure success:
- Halloumi Cheese: Look for a firm, high-quality halloumi that slices cleanly. Avoid brands that are overly salty—rinsing under cold water or a quick soak can help tame excess salt if needed.
- Eggplant: Use a medium globe eggplant, firm to the touch with smooth skin. Smaller eggplants tend to have fewer seeds and a creamier texture when grilled.
- RoboFood Levant Seasoning: This is the star spice blend. Its balanced profile means you don’t need additional spices—just a generous sprinkle enhances both the eggplant and halloumi beautifully.
- Pomegranate Molasses: This thick, tangy syrup is essential for the drizzle. If unavailable, you can reduce pomegranate juice by simmering it with a bit of lemon juice until syrupy, though the real deal delivers superior depth.
- Fresh Mint: Adds a bright, cooling finish that complements the warm spices.
Step-by-Step: Building the Stack
Start by prepping the eggplant.
Slice it crosswise into 1/2-inch thick rounds.
Sprinkle both sides lightly with salt and let them sit for 10 minutes—this draws out excess moisture and bitterness.
Pat them dry before seasoning.
Now, coat both sides of the eggplant slices and halloumi with a thin layer of olive oil.
This helps them grill evenly and prevents sticking.
Sprinkle generously with RoboFood Levant Seasoning—don’t be shy!
The spices will toast slightly on the grill, releasing incredible aroma.
Heat your grill or grill pan over medium-high heat.
Once hot, place the eggplant slices on the grates.
Grill for 3–4 minutes per side, until deep grill marks form and the flesh is tender when pierced with a fork.
Remove and set aside.
Next, grill the halloumi.
Place the slices on the grill and cook for 2–3 minutes per side, until golden brown and slightly firm on the outside.
The interior should remain soft and chewy.
Overcooking can make it rubbery, so keep a close eye.
Assembling the Stack
Now for the fun part: building the stacks.
On each plate, place one grilled eggplant slice as the base.
Top it with a slice of grilled halloumi, then another eggplant, followed by a second piece of halloumi.
Finish with a final eggplant round to create a 3-2-3 layer tower.
Drizzle generously with the pomegranate sauce.
To make it, simply whisk together 3 tablespoons pomegranate molasses, 2 tablespoons extra virgin olive oil, and 1 teaspoon honey.
Adjust sweetness or acidity to taste.
The glossy red syrup cascades down the sides, adding both flavor and visual drama.
Scatter fresh mint leaves and pomegranate arils over the top.
The burst of color from the ruby-red seeds makes this dish Instagram-worthy before your first bite.
Why Grilling Makes a Difference
Grilling isn’t just about convenience—it transforms ingredients.
The direct heat caramelizes natural sugars in the eggplant, adding depth beyond what roasting or pan-frying can achieve.
For halloumi, the grill imparts a crisp outer crust that contrasts with its soft center, while also reducing excess moisture that can make pan-fried versions greasy.
And crucially, grilling enhances the RoboFood Levant Seasoning.
As the spices heat up, the essential oils in cumin, cardamom, and cinnamon bloom, releasing complex notes that would otherwise remain dormant.
You get warm, toasty, slightly floral undertones that elevate the entire dish.
Serving Suggestions
This stack shines as a light main course, especially in warmer months when heavy meals feel overwhelming.
Serve it with a crisp green salad dressed in lemon and olive oil, or over a bed of warm bulgur wheat for a heartier option.
It’s also perfect as an appetizer—simply cut the stacks into smaller portions and serve on toothpicks with extra drizzle on the side.
Pair it with a chilled glass of Assyrtiko or a dry rosé to balance the richness.
For a non-alcoholic option, try mint lemonade or sparkling pomegranate water.
Customizing the Recipe
The beauty of this dish is its flexibility.
Here are a few creative twists:
- Add roasted peppers: Layer in strips of grilled red or yellow bell peppers for sweetness and color.
- Make it vegan: Swap halloumi for marinated tofu or grilled paneer-style soy cheese.
- Spice it up: Add a pinch of chili flakes to the seasoning mix for heat.
- Herb variations: Try basil or parsley instead of mint for a different aromatic profile.
Storage and Leftovers
If you have leftovers (which is rare!), store the components separately in airtight containers.
The grilled eggplant and halloumi will keep for up to 2 days in the fridge.
Reheat gently on a warm skillet—avoid the microwave, which can make halloumi rubbery.
The pomegranate drizzle can be made ahead and stored for up to 5 days.
Why This Recipe Deserves a Spot in Your Rotation
In a world of complex recipes and endless ingredient lists, this grilled stack is a breath of fresh air.
It’s quick, requires minimal prep, and delivers maximum flavor and visual impact.
Whether you’re cooking for a weeknight dinner, impressing guests, or simply treating yourself to something vibrant and satisfying, this dish delivers.
More than that, it celebrates the power of spice blends like RoboFood Levant Seasoning to transform simple ingredients into something extraordinary.
It’s a reminder that great cooking isn’t about complexity—it’s about balance, technique, and respect for flavor.
So fire up the grill, gather your ingredients, and let the warm, aromatic notes of the Levant bring a little sunshine to your table.
This Grilled Halloumi & Eggplant Stack with Pomegranate Drizzle isn’t just a meal—it’s a celebration of Mediterranean soul food at its finest.
