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. 
This Mediterranean fantasy of a bowl features the perfect early summer combination of briny pan-fried cheese, juicy tomatoes, and light, herb-y sauce. It’s also jam-packed with fiber and packs a decent punch of protein.
Plus, it’s make-ahead-friendly, which directly translates to your desk lunch being the envy of the entire office tomorrow. 
Halloumi has a firm, slightly springy texture and tastes like a mild feta cheese. This briny goat- and sheep-milk cheese boasts a high melting temp: The outside gets golden and crispy, while the inside softens lusciously. Simply brown it in a nonstick pan over medium heat to add to summer salads or grain bowls.
I typically have luck finding halloumi in the specialty cheese section at Whole Foods, but I’ve also heard of some folks finding it at Trader Joe’s (which is likely a bit cheaper). 
Creamy, cool, and tangy, this easy lemon-dill yogurt sauce may become your go-to, put-it-on-everything sauce. Fresh dill amps up the vibrancy, which perfectly compliments the crunchy fresh vegetables and chewy grains. Make a double batch and spoon leftovers over baked fish, grilled chicken, or anything in need of an herb-y upgrade.
As far as the grain base, I’m partial to farro, which is a great quick-cooking grain with rich, nutty flavor and a satisfying chewy texture. It’s also packed with fiber, protein, and B-vitamins. If you’re sensitive to gluten or prefer other whole-grains, feel free to swap the farro for brown rice, quinoa, or buckwheat.
Nutty, salty, and hearty, this delicious grain bowl deserves a regular spot in your lunch or dinner rotation.
- 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
- 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.
- 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.
- 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.
- 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.
I want Mediterranean food now! This looks so good. I’ve never tried halloumi at home before. It sounds fun to experiment with with its high melting point!
Yesss it adds the perfect layer of decadence to grain bowls and salads. The high melting point makes it a true MVP.