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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.
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 Ingredients
- 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.
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.
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.
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.
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.
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!
Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce
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
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.
This was DELICIOUS! Will definitely be making again 🙂 So filling!
This was so delicious! I used lentils and arugula instead of the grain. It was so delicious and flavorful. I can’t wait to make this again!
I love this recipe! I’ve made it exactly as is, and then a bunch of different variations on the theme, with different veg, adding meat etc. This recipe is always my base and starting point then I make tweaks depending on what’s in my fridge. It’s on my menu weekly, for sure. Thank you!!
Our new favourite 😋
This is super delicious. My go to bowl for weeknight.
Thank you.