Mediterranean Eggplant and Halloumi Bowls with Lemon Dill Sauce
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
- 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
Organization Tags
Tags easily organize your Recipe Library
Comments