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Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce

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.
Course Entree
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 3 Tbsp. extra-virgin olive oil divided
  • 1 small globe eggplant cut into cubes (about 3 1/2 cups)
  • 1/2 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper divided
  • Pinch of crushed red pepper flakes optional
  • 8 ounces halloumi cheese cut into 1/3-in.-thick slices
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. fresh chopped dill plus extra for garnish
  • 1 tsp. Dijon mustard
  • 1/4 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 1/4 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, 1 1/2 to 4 minutes total. Transfer to a plate.
  • Combine remaining 1 Tbsp. olive oil with lemon juice, dill, mustard, garlic powder, and remaining 1/4 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.