Easy Recipe: Yummy Roasted Aubergine and Tahini Bowl

Roasted Aubergine and Tahini Bowl. I don't know about you, but I find myself enjoying meals much more when they're served in a bowl, so this roasted aubergine tahini bowl recipe just screams comfort to me! Made from mostly black beans and brown rice, this hearty savory dish is filling yet fulfilling — and it's gluten-free and vegan! A hearty Middle Eastern salad of roast aubergines, summer herbs, tomatoes and chickpeas, all smothered in a green tahini sauce.

Then place everything together in a bowl, drizzling with extra tahini, before. Here's my Roasted Aubergine and tahini dip recipe! A whole food dip perfect for any occasion! You can have Roasted Aubergine and Tahini Bowl using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted Aubergine and Tahini Bowl

1. Prepare 2 large of Aubergines.
2. You need 400 grams of black beans.
3. It’s 200 grams of spinach.
4. Prepare 25 grams of sunflower seeds.
5. Prepare 25 grams of pumpkin seeds.
6. Prepare 1 cup of brown rice.
7. It’s 4 tbsp of tahini.
8. It’s 2 tsp of tamari.
9. Prepare 2 clove of Garlic.
10. You need 1 of Lemon.

It's vegan of course and super. Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce. Wow, wonderful looking with very delicious. roasted vegetable bowls with green tahini. So I will suggest to everyone must try. 😊.

Roasted Aubergine and Tahini Bowl step by step

1. 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..
2. 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..
3. 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!.
4. 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..
5. 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..
6. Finally toast the sunflower seeds for a minute or so in a frying pan..
7. 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.