Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted aubergine and tahini bowl. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
Roasted Aubergine and Tahini Bowl is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Roasted Aubergine and Tahini Bowl is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook roasted aubergine and tahini bowl using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Aubergine and Tahini Bowl:
- Make ready 2 large Aubergines
- Get 400 grams black beans
- Take 200 grams spinach
- Prepare 25 grams sunflower seeds
- Make ready 25 grams pumpkin seeds
- Make ready 1 cup brown rice
- Take 4 tbsp tahini
- Prepare 2 tsp tamari
- Take 2 clove Garlic
- Take 1 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. 😊.
Instructions 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.
So that’s going to wrap it up with this exceptional food roasted aubergine and tahini bowl recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
