Hi, I am Joana. Today, I will show you a way to prepare roasted aubergine and tahini bowl recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Aubergine and Tahini Bowl Recipe
Roasted Aubergine and Tahini Bowl is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Roasted Aubergine and Tahini Bowl is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Take 2 large Aubergines
- Take 400 grams black beans
- Get 200 grams spinach
- Take 25 grams sunflower seeds
- Prepare 25 grams pumpkin seeds
- Make ready 1 cup brown rice
- Take 4 tbsp tahini
- Get 2 tsp tamari
- Prepare 2 clove Garlic
- Get 1 Lemon
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!
So that’s going to wrap it up with this distinctive dish roasted aubergine and tahini bowl recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
