Hi, I am Laura. Today, we’re going to make roasted aubergine and tahini bowl recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Aubergine and Tahini Bowl Recipe
Roasted Aubergine and Tahini Bowl is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Roasted Aubergine and Tahini Bowl is something which I have loved my whole life.
To begin with this particular recipe, we have to 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:
- Prepare 2 large Aubergines
- Prepare 400 grams black beans
- Get 200 grams spinach
- Get 25 grams sunflower seeds
- Make ready 25 grams pumpkin seeds
- Take 1 cup brown rice
- Prepare 4 tbsp tahini
- Make ready 2 tsp tamari
- Get 2 clove Garlic
- Make ready 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!
So that’s going to wrap this up for this special dish roasted aubergine and tahini bowl recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
