Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce come together in 30 minutes and create the perfect make-ahead lunch or easy weeknight dinner.
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 small globe eggplant, cut into cubes (about 3½ cups)
  • ½ tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper, divided
  • Pinch of crushed red pepper flakes (optional)
  • 8 ounces halloumi cheese, cut into ⅓-in.-thick slices
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. fresh chopped dill, plus extra for garnish
  • 1 tsp. Dijon mustard
  • ¼ tsp. garlic powder
  • 2 Tbsp. plain whole-milk Greek yogurt
  • 2 cups cooked farro (or grain of choice)
  • 1 cup halved cherry tomatoes
  • 1 cup thinly sliced English cucumbers
  • 1 cup canned chickpeas, rinsed and drained
  1. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium. Add eggplant; cook 6 to 8 minutes, stirring occasionally, until golden and soft. Season with ¼ tsp. each of the salt and pepper, plus a pinch of crushed red pepper flakes. Set aside.
  2. Add an additional 1 Tbsp. oil to the pan and increase heat to medium-high. Pat halloumi dry and add to pan in a single layer. Cook, turning once, until golden brown, 1½ to 4 minutes total. Transfer to a plate.
  3. Combine remaining 1 Tbsp. olive oil with lemon juice, dill, mustard, garlic powder, and remaining ¼ tsp. salt and black pepper; stir with a whisk. Whisk in yogurt in 1 Tbsp. increments until smooth.
  4. To assemble bowls, divide farro evenly into each of 4 bowls. Top evenly with cooked eggplant and halloumi cheese. Add tomatoes, cucumber, and chickpeas evenly to each bowl. Drizzle each serving with 1-2 Tbsp. lemon-dill sauce. Garnish with extra dill, if desired.
Recipe by Dishing Out Health at