Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a instant dish, roasted aubergine and tahini bowl. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Roasted Aubergine and Tahini Bowl is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Roasted Aubergine and Tahini Bowl is something which I’ve loved my entire life. They are nice and they look wonderful.
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. Then place everything together in a bowl, drizzling with extra tahini, before.
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 can achieve it.
The ingredients needed to make Roasted Aubergine and Tahini Bowl:
- Get 2 large Aubergines
- Get 400 grams black beans
- Make ready 200 grams spinach
- Take 25 grams sunflower seeds
- Prepare 25 grams pumpkin seeds
- Get 1 cup brown rice
- Take 4 tbsp tahini
- Take 2 tsp tamari
- Get 2 clove Garlic
- Get 1 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.
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!
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.
So that’s going to wrap this up for this unique food roasted aubergine and tahini bowl recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
