Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce

5 from 11 votes
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Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce come together in just 30 minutes. Hearty and healthy with bright, fresh flavors, this vegetarian meal is perfect for weekday lunches.Mediterranean eggplant halloumi bowls with cucumber salad and yogurt sauce styled in a white bowl

This Mediterranean-inspired bowl features the perfect summer lineup of briny cheese, juicy tomatoes, and creamy, herbaceous sauce.

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 point, which means you can grill or sear it.

Once the outside gets golden and crispy, and the inside stays creamy, this cheese becomes downright irresistible. 

You can typically find halloumi in the specialty cheese section at Whole Foods or Trader Joe’s. Beyond halloumi bowls, I love using the cheese on sandwiches, wraps, and even salads.

How to Make Mediterranean Eggplant and Halloumi Bowls

The 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.

The IngredientsRecipe ingredients in separate bowls on a blue surface

  • Halloumi: Halloumi gets the royal treatment with a deep sear that renders it perfectly golden and crisp. 
  • Eggplant: Look for a small-medium globe eggplant, or two Japanese eggplants. Cut the pieces pretty small so that they cook evenly.
  • Grains: I love using farro here, which is a 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.
  • Tomatoes: During summer months, I highly recommend 1 or 2 juicy heirloom tomatoes. Otherwise, cherry tomatoes stay crisp and sweet year-round, and are perfect for these bowls.
  • Cucumber: I prefer seedless cucumbers, such as English or Persian cucumbers here.
  • Capers: For a salty, briny bite that complements the tomatoes beautifully.
  • Yogurt: Use either 2% or whole-milk Greek yogurt in the sauce.
  • Lemon: Fresh lemon juice adds bright top notes to the yogurt sauce. 
  • Dill: The perfect herb-y contender to the Mediterranean flavors of this bowl. Alternatively, you can use fresh parsley.

The Directions

Step 1: Prepare Tomato-Cucumber Salad

In a medium bowl, combine tomatoes, cucumbers, capers, and olive oil. Season with salt and pepper. Set aside.Cucumber-tomato salad being mixed in a white bowl

Step 2: Prepare Lemon-Dill Sauce

In a separate bowl, combine yogurt, lemon juice, dill, and garlic; whisk to combine. Season with a pinch of salt and pepper.Lemon-dill yogurt sauce being whisked in a blue bowl

Step 3: Sauté Eggplant

Heat 2 Tbsp. olive oil in a skillet over medium-high. Once hot, add eggplant and cook for 6 to 8 minutes, until tender. Add tamari and cook 1 to 2 more minutes. Transfer eggplant to a bowl.Diced eggplant being sauteed in a cast iron skillet

Step 4: Sear Halloumi

Cut the halloumi into 1/4-inch thick slices and pat dry with a paper towel. Heat oil in a skillet over medium-high. All the halloumi slices and cook until deeply golden, about 2 minutes per side. Watch closely to avoid burning or melting.Seared slices of halloumi cheese arranged on a plate

Step 4: Assemble Mediterranean Eggplant and Halloumi Bowls

Divide grain of choice evenly into four bowls. Top with sautéed eggplant, halloumi cheese, and a spoonful of tomato-cucumber salad. Drizzle lemon-dill sauce overtop. Garnish with extra fresh herbs, if desired.

Make-Ahead and Storage Tips:

  • Make-Ahead: The lemon-dill sauce can be prepared up to 3 days ahead. Refrigerate in an airtight jar or container. You can also prepare the tomato-cucumber salad up to 1 day ahead.
  • Store: Store grains, eggplant, and halloumi separately from salad and sauce. 
  • Reheat: Reheat grain, eggplant, and halloumi mixture in the microwave or in a skillet over medium heat. Add tomato-cucumber salad and sauce after halloumi bowls are warm.

Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce topped with fresh herbs in a serving bowl

More Mediterranean Grain Bowl Recipes:

Harissa Chickpea and Broccoli Bowls with Garlic Sauce

Turmeric-Roasted Cauliflower Bowls

30 Minute Greek Shrimp Grain Bowls

If you give these Mediterranean Eggplant and Halloumi Bowls a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 11 votes

Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

  • Large skillet
  • Mixing bowls

Ingredients  

  • 6 Tbsp. extra-virgin olive oil, divided
  • 1 small-medium globe eggplant cut into 1/2-inch cubes
  • 1 Tbsp. tamari
  • 8 oz. halloumi cheese cut into 1/3-in.-thick slices
  • 1 pint cherry tomatoes, halved
  • 3 Persian cucumbers, thinly sliced (or 1/2 English cucumber)
  • 1 Tbsp. capers, roughly chopped
  • 2 cups cooked grains of choice (farro, rice, quinoa, or barley) or arugula for lower carb
  • Salt and pepper to taste

Lemon-Dill Yogurt Sauce

  • 1/2 cup plain whole-milk Greek yogurt
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. finely chopped fresh dill, plus more for garnish
  • 2 grated garlic cloves
  • 1 to 2 Tbsp. extra-virgin olive oil
  • Salt and pepper to taste
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Instructions 

  • In a medium bowl, combine tomatoes, cucumbers, capers, and 2 Tbsp. olive oil. Season with salt and pepper. Set aside.
  • In a separate bowl, prepare Lemon-Dill Yogurt Sauce:
    Combine yogurt, lemon juice, dill, garlic and 1 to 2 Tbsp. extra-virgin olive oil; whisk to combine. Season with a pinch of salt and pepper.
  • Heat 2 Tbsp. olive oil in a skillet over medium-high. Once hot, add eggplant and cook for 6 to 8 minutes, until nicely seared. Add tamari and cook 2 more minutes. Transfer eggplant to a bowl.
    Add remaining 2 Tbsp. oil to pan. Arrange halloumi slices in pan and cook until deeply golden, about 2 minutes per side. Watch closely to avoid burning or melting.
    Divide grain of choice (or arugula) evenly into four bowls. Top with sautéed eggplant, halloumi cheese, and a few spoonfuls of tomato-cucumber salad. Add a big dollop of Lemon-Dill Yogurt Sauce, and garnish with extra fresh dill and cracked black pepper.

Notes

  • Make-Ahead: The lemon-dill sauce can be prepared up to 3 days ahead. Refrigerate in an airtight jar or container. You can also prepare the tomato-cucumber salad up to 1 day ahead.
  • Store: Store grains, eggplant, and halloumi separately from salad and sauce. 
  • Reheat: Reheat grain, eggplant, and halloumi mixture in the microwave or in a skillet over medium heat. Add tomato-cucumber salad and sauce after bowl is warm.
 
If you love this recipe, please leave a star rating and review below!

 

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17 Comments

  1. Richa says:

    5 stars
    This is super delicious. My go to bowl for weeknight.
    Thank you.