Simple Way to Prepare Tasty Roasted Aubergine and Tahini Bowl

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Roasted Aubergine and Tahini Bowl. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Roasted Aubergine and Tahini Bowl Recipe. 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! Finally, toast the sunflower seeds for one minute or so in a dry frying pan.

You can cook Roasted Aubergine and Tahini Bowl using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted Aubergine and Tahini Bowl

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

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.Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

Roasted Aubergine and Tahini Bowl instructions

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!.

It comes with an amazing avocado smashed Vegan, roasted, cauliflower, bowl, garlic tahini dressing… hello!A hearty Middle Eastern salad of roast aubergines, summer herbs, tomatoes and chickpeas, all smothered in a green tahini sauce.Roast aubergine salad with chickpeas, tomatoes and summer herbs.

Wow, wonderful looking with very delicious. roasted vegetable bowls with green tahini.So I will suggest to everyone must try. 😊.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.Quarter the onions so they remain intact at the root ends and add to the tin.