Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini

Prep: 15 mins

Cook: 45 mins

Difficulty: Easy

Servings: 4 Servings

ho doesn’t love dinner in just one bowl? We have a vegetarian spectacular for you today, one that looks fancy as all get-out, but hello! It only takes 30 minutes to make, and it’s gilded with a sauce of tahini and golden turmeric that’s as easy as open sesame!

Ingredients

3 medium eggplants (about 2 pounds total), cut into 1/2-inch-thick rounds
3 tablespoons olive oil
1 tablespoon za'atar
Kosher salt
Freshly ground black pepper
4 cups cooked brown rice, warm or at room temperature
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint leaves
1/4 cup pomegranate arils
1/2 cup tahini
1/3 cup water
1 tablespoon olive oil
1 1/2 teaspoons maple syrup
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon ground turmeric
1 small clove garlic, minced
Kosher salt

Instructions

Roast the eggplant:
Arrange a rack in the middle of the oven and heat to 400°F.
Place the eggplant on a rimmed baking sheet. Drizzle with the oil, then sprinkle with the za'atar and a big pinch of salt. Using your hands, toss until the eggplant is well-coated. Arrange the eggplant rounds in a single layer.
Roast for 15 minutes. Flip the eggplant and roast for 10 minutes more. Remove from oven and season with a touch more salt and black pepper; set aside.
Make the tahini:
Place the tahini and water in a small bowl and whisk into a smooth, thick paste. Stir in the remaining ingredients and season with salt.
Divide the rice among 4 bowls. Top with the garbanzo beans and eggplant. Sprinkle with the cilantro, mint, and pomegranate arils. Generously drizzle the turmeric tahini over the top.