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Before you jump to Roasted Aubergine and Tahini Bowl recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.
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We hope you got insight from reading it, now let’s go back to roasted aubergine and tahini bowl recipe. You can cook roasted aubergine and tahini bowl using 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Roasted Aubergine and Tahini Bowl:
- Prepare 2 large Aubergines
- Use 400 grams black beans
- Get 200 grams spinach
- You need 25 grams sunflower seeds
- Provide 25 grams pumpkin seeds
- Take 1 cup brown rice
- Provide 4 tbsp tahini
- Prepare 2 tsp tamari
- Get 2 clove Garlic
- Prepare 1 Lemon
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!
Cut each aubergine in half across the middle widthways and place in a roasting tin. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. While the aubergines roast, finely dice the tomatoes and tip them into a bowl. Serve the aubergines drizzled with the minted tahini sauce and the salad on the side. Scatter over the last of the mint leaves to garnish.
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