Cooked - Mediterranean Eggplant And Halloumi Bowls With Lemon-dill Sauce

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Mediterranean Eggplant And Halloumi Bowls With Lemon-dill Sauce

4.0

6 Tbsp. extra-virgin olive oil, divided

1 small-medium globe eggplant (cut into ½-inch cubes )

1 Tbsp. tamari

8 oz. halloumi cheese (cut into ⅓-in.-thick slices)

1 pint cherry tomatoes, halved

3 Persian cucumbers, thinly sliced (or ½ 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

½ 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

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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥣Bowl

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 78 weeks ago

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