Mediterranean Eggplant and Halloumi Bowls with Lemon-Dill Sa

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

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

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.