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.
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
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.