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Roasted Eggplant Tahini Bowl

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A flavorful and nutritious bowl featuring roasted eggplant, quinoa, chickpeas, and a creamy tahini sauce, perfect for a wholesome meal.

Ingredients

Vegetables

  • 2 pieces small eggplants (sliced into ½-inch pieces)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • to taste Salt and pepper
  • 1 cup uncooked quinoa
  • 2 cups water or broth
  • 0.5 lemon juice of lemon
  • 1 small cucumber (diced)
  • 1 handful cherry tomatoes (halved)
  • a handful fresh parsley or mint (chopped)
  • to taste Salt
  • 1 can chickpeas (drained and rinsed)
  • 1 tbsp olive oil
  • 0.5 tsp paprika
  • 0.5 tsp coriander
  • Pinch salt
  • 0.25 cup tahini
  • 1 small garlic clove (mashed)
  • 2-3 tbsp lemon juice
  • 3-4 tbsp warm water (to thin)
  • Pinch cumin
  • to taste Salt

Additional toppings

  • to taste Moroccan carrot salad
  • as desired Extra herbs
  • toasted sesame seeds
  • as desired Pickled onions

Instructions 

  • Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until tender.
  • Cook quinoa in water or broth according to package instructions, about 15 minutes.
  • Prepare tahini sauce by mixing tahini, mashed garlic, lemon juice, warm water, cumin, and salt until smooth.
  • Assemble bowls with roasted eggplant, cooked quinoa, chickpeas, cucumber, cherry tomatoes, herbs, and drizzle with tahini sauce. Add Moroccan carrot salad, toasted sesame seeds, and pickled onions as desired.

Notes

Feel free to customize with your favorite herbs and toppings for added flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Eggplant