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Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce Recipe

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Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce are a vibrant and wholesome meal that comes together in just 30 minutes. Featuring seared eggplant, golden halloumi cheese, fresh cherry tomatoes, cucumbers, and a tangy homemade lemon-dill yogurt sauce, this dish is perfect for an easy weeknight dinner or make-ahead lunch. Served over cooked grains or arugula, it offers a refreshing balance of textures and Mediterranean flavors.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Ingredients

Main 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

  1. Prepare the salad mix: In a medium bowl, combine the halved cherry tomatoes, thinly sliced cucumbers, chopped capers, and 2 tablespoons of olive oil. Season the mixture with salt and pepper to taste. Set aside to allow the flavors to meld while you prepare other components.
  2. Make the Lemon-Dill Yogurt Sauce: In a separate bowl, whisk together the Greek yogurt, fresh lemon juice, finely chopped dill, grated garlic, and 1 to 2 tablespoons of extra-virgin olive oil. Season with a pinch of salt and pepper, then mix until smooth and well combined. Adjust seasoning to taste and refrigerate until serving.
  3. Cook the eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cubed eggplant and sauté for 6 to 8 minutes until the pieces are nicely seared and golden brown. Add 1 tablespoon of tamari and cook for an additional 2 minutes to infuse flavor. Transfer the cooked eggplant to a bowl and set aside.
  4. Sear the halloumi: Add the remaining 2 tablespoons of olive oil to the same skillet. Arrange the halloumi slices in the pan and cook for about 2 minutes on each side, or until they develop a deep golden crust. Be attentive to avoid burning or melting the cheese. Remove from heat once done.
  5. Assemble the bowls: Evenly divide your choice of cooked grains or arugula among four bowls. Top each bowl with the sautéed eggplant, seared halloumi slices, and a generous spoonful of the tomato-cucumber salad. Add a big dollop of the prepared Lemon-Dill Yogurt Sauce on top. Garnish with extra fresh dill and a sprinkle of cracked black pepper for a finishing touch.

Notes

  • For a lower-carb option, substitute cooked grains with fresh arugula or mixed greens.
  • The tamari adds a salty umami flavor; you can substitute with soy sauce if not gluten sensitive.
  • Halloumi must be cooked over medium-high heat to get a crispy exterior without melting.
  • The lemon-dill sauce can be made ahead and stored in the fridge for up to 2 days.
  • Feel free to customize with your preferred grains like farro, quinoa, rice, or barley.

Find it online: https://zaracooking.com/mediterranean-eggplant-and-halloumi-bowls-with-lemon-dill-sauce-recipe/