Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, roasted aubergine and tahini bowl. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Place the tahini and water in a small bowl and whisk into a smooth, thick paste. Stir in the remaining ingredients and season with salt. Top with the garbanzo beans and eggplant.
Roasted Aubergine and Tahini Bowl is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Roasted Aubergine and Tahini Bowl is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have roasted aubergine and tahini bowl using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Aubergine and Tahini Bowl:
- Get 2 large Aubergines
- Make ready 400 grams black beans
- Make ready 200 grams spinach
- Get 25 grams sunflower seeds
- Take 25 grams pumpkin seeds
- Get 1 cup brown rice
- Take 4 tbsp tahini
- Make ready 2 tsp tamari
- Make ready 2 clove Garlic
- Take 1 Lemon
Toss the remaining roast aubergine with the parsley and the last three. I then mix them all with creamy tahini, salty tamari and tangy lemon to create lots of incredible, health giving flavour. Add some of the warm eggplant mixture, then use a slotted spoon to add the tomato-cucumber salad. Peel and halve the eggs, then top each bowl with an egg.
Steps to make Roasted Aubergine and Tahini Bowl:
- Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked ? make sure that it never runs out of water during this time. When it finishes cooking stir in two tablespoons of tahini, one more tablespoon of tamari and the lemon juice.
- Once the rice has been cooking for fifteen minutes or so pre-heat the oven to 180C. Then cut the aubergines into thin slices, just a couple of mm?s thick.
- Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy ? but not burnt!
- Next, sauté the spinach ? simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini. Allow it to wilt for a few minutes.
- Once the spinach has cooked peel and crush the garlic into a frying pan and add the beans (after draining them). Sauté for a couple of minutes until they are warm and delicious.
- Finally toast the sunflower seeds for a minute or so in a frying pan.
- Then place everything together in bowls, drizzling them with extra tahini, before serving and enjoying!
Drizzle with some of the tahini sauce (you'll have some leftover). Serve with zhug or hot sauce, if desired. Remove the Baked Aubergine from the oven and allow it to cool. Again drizzle some Olive Oil on the roasted Aubergine. Whilst the Aubergine is getting baked, prepare the Tahini Dressing.
So that’s going to wrap it up with this special food roasted aubergine and tahini bowl recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
