Description
Delicious and nutritious Mediterranean bowls featuring roasted eggplant, grilled halloumi, and fresh vegetables, all drizzled with lemon-dill sauce.
Ingredients
Scale
- 1 medium eggplant, diced
- 200g halloumi cheese, sliced
- 2 tbsp olive oil
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- Fresh dill, for garnish
- Lemon wedges, for serving
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced eggplant with olive oil, salt, and pepper until well-coated. Spread the eggplant evenly on a baking sheet.
- Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the eggplant is tender and golden brown.
- Lay the sliced halloumi cheese on the baking sheet in the last 5 minutes of baking to grill beautifully.
- Combine the cooked quinoa or brown rice with the halved cherry tomatoes, diced cucumber, and thinly sliced red onion in a mixing bowl.
- Add the eggplant and halloumi to your bowl, tossing gently to combine. Drizzle the mixture generously with lemon juice.
- Top your bowl with fresh dill and serve alongside lemon wedges for an extra burst of freshness.
Notes
For variations, consider adding roasted peppers or olives for extra flavor. If vegan, substitute halloumi with tofu or plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg