Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sauce
Looking for a delicious and healthy meal that’s bursting with Mediterranean flavors? Look no further than these Eggplant and Halloumi Bowls with Lemon-Dill Sauce. This recipe is perfect for lunch or dinner, and is sure to impress your taste buds with its combination of roasted eggplant, pan-fried halloumi cheese, and zesty lemon-dill sauce. Let’s get started!
Ingredients
Scale
- 1 large eggplant, sliced
- 8 oz halloumi cheese, sliced
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
- 2 tbsp lemon juice
- 1/4 cup Greek yogurt
- 1 clove garlic, minced
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese
Instructions
- Preheat your oven to 400°F.
- Place the sliced eggplant on a baking sheet and drizzle with olive oil. Sprinkle with oregano, garlic powder, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
- While the eggplant is roasting, heat a skillet over medium heat. Add the sliced halloumi cheese and cook for 2-3 minutes on each side, until golden brown.
- In a small bowl, whisk together the fresh dill, lemon juice, Greek yogurt, and minced garlic to make the lemon-dill sauce.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with roasted eggplant, pan-fried halloumi cheese, cherry tomatoes, kalamata olives, and crumbled feta cheese.
- Drizzle the lemon-dill sauce over the bowls and serve immediately. Enjoy!