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Roasted Eggplant & Tahini Grain Bowl Recipe

Roasted Eggplant & Tahini Grain Bowl Recipe
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★★★★★

5 from 13 reviews

A flavorful and wholesome Roasted Eggplant & Tahini Grain Bowl featuring tender roasted eggplant, a zesty grain base, and a creamy tahini dressing, topped with fresh vegetables and optional feta for a satisfying vegetarian meal.

Ingredients

Scale

For the Roasted Eggplant:

  • 2 medium eggplants, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt & black pepper, to taste

For the Grain Base:

  • 1 cup cooked quinoa, farro, or brown rice
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Salt, to taste

For the Tahini Dressing:

  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1–2 tbsp water (to thin to drizzle consistency)
  • Salt & pepper, to taste

For the Toppings:

  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp toasted sesame seeds
  • Optional: crumbled feta

Instructions

  1. Roast the Eggplant: Preheat your oven to 425°F (220°C). Toss the diced eggplant with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated. Spread the eggplant pieces out on a baking sheet in a single layer and roast for 20 to 25 minutes, or until tender and lightly caramelized.
  2. Prepare the Grain Base: In a bowl, combine the cooked quinoa, farro, or brown rice with olive oil, fresh lemon juice, lemon zest, and salt. Gently fluff with a fork to mix well and distribute the flavors evenly.
  3. Make the Tahini Dressing: Whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Gradually add water, one tablespoon at a time, until the dressing reaches a smooth and drizzleable consistency.
  4. Assemble the Bowl: Divide the grain base among serving bowls. Top each bowl with the roasted eggplant, cherry tomatoes, diced cucumber, and if desired, crumbled feta cheese. Drizzle the tahini dressing generously over the top.
  5. Finish & Serve: Garnish the bowls with chopped fresh parsley and toasted sesame seeds for extra flavor and crunch. Serve the bowls warm or at room temperature for a delightful meal.

Notes

  • For a gluten-free option, use quinoa or brown rice instead of farro.
  • Feel free to add other fresh vegetables like bell peppers or radishes for added crunch.
  • To make this dish vegan, omit the optional feta cheese.
  • The tahini dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
  • Adjust the amount of water in the tahini dressing to achieve your preferred consistency.
  • Use fresh herbs such as cilantro or mint as alternatives to parsley for different flavor profiles.

Nutrition

Keywords: Roasted eggplant, tahini dressing, grain bowl, quinoa bowl, healthy vegetarian meal, gluten-free option

Find it online: https://maicook.com/roasted-eggplant-and-tahini-grain-bowl-recipe-2/