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These burgers are absolutely delicious and like nothing else you’ve ever tasted! The texture and thickness of eggplant makes it a natural base for our burgers, and Halloumi, a salty, Cypriot cheese, matches the eggplant and seasoning wonderfully. If the weather’s nice you can make these outside, on the grill, but don’t let cooler temperatures stop you; you can also cook this right on the stovetop with the same, amazing results! We’re getting hungry just thinking about them!

Pesto Eggplant Burgers

Serves 4


  • 1 large eggplant
  • 4 oz. halloumi cheese
  • 4 wholegrain burger buns
  • 2 cloves garlic
  • 2 cups basil leaves
  • 2/3 cup olive oil, divided
  • 1/2 cup Parmesan cheese
  • 1 tablespoon lemon juice, divided
  • 1/2 teaspoon dry Italian seasoning
  • salt and pepper, to taste
  • mayonnaise, optional


  1. Slice your eggplant into 1/2-inch slices at its widest part. Save narrow part of eggplant for another use.
  2. Slice halloumi into 1/4-inch slices and set aside.
  3. Heat your grill (outside or on the stove) to medium-high.
  4. In a bowl, whisk together 1-2 tablespoons olive oil, 1/2 tablespoon lemon juice, salt and pepper. Mix together and whisk in Italian seasoning.
  5. Dip your eggplant in sauce and place on grill, cooking for 6 minutes per side, or until eggplant is tender and cooked through.
  6. Once you’ve cooked eggplant, place halloumi slices on grill and cook each side for 1-2 minutes, or until charred grill marks appear and cheese is heated through.
  7. Combine basil, garlic, Parmesan, remaining lemon juice and salt in a food processor and pulse until semi-smooth. Then drizzle in remaining olive oil until pesto is your desired consistency.
  8. Spread 1/2 tablespoon pesto unto bottom of wholegrain bun. Then add 1-2 slices of grilled eggplant and 1 slice halloumi. Top with second half of bun.

    Optional: spread a dollop of mayonnaise on top bun.

  9. Repeat steps with remaining buns and serve immediately.

Recipe adapted from Veggie Belly

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