How to Cook Delicious Roasted Aubergine and Tahini Bowl

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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. Set aside to cool slightly and crisp up. You can have Roasted Aubergine and Tahini Bowl using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted Aubergine and Tahini Bowl

1. Prepare 2 large of Aubergines.
2. You need 400 grams of black beans.
3. You need 200 grams of spinach.
4. Prepare 25 grams of sunflower seeds.
5. It's 25 grams of pumpkin seeds.
6. You need 1 cup of brown rice.
7. Prepare 4 tbsp of tahini.
8. Prepare 2 tsp of tamari.
9. Prepare 2 clove of Garlic.
10. It's 1 of Lemon.

To serve, cut the aubergines down the centre to reveal the flesh. Roughly spread the oil over the sliced Aubergine on the top and on the outer skin. Season well with roughly a tsp of salt and some pepper. In a separate bowl, spoon in your tahini, a squeeze of lemon juice, a good pinch of salt and pepper and a glug of olive oil.

Roasted Aubergine and Tahini Bowl instructions

1. 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..
2. 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..
3. 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!.
4. 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..
5. 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..
6. Finally toast the sunflower seeds for a minute or so in a frying pan..
7. Then place everything together in bowls, drizzling them with extra tahini, before serving and enjoying!.

Toss the aubergines with the rapeseed oil and molasses, season well with salt and pepper and spread out in a single layer in the tray (use two trays if they are crowded). Use your hands to toss the vegetables with the spiced oil. Transfer onto a rimmed baking sheet (do not wash the bowl) and spread into an even layer. Meanwhile, prepare the salad, make the tahini sauce, and cook the eggs. Deliciously Ella's roasted aubergine tahini bowl; for more Ella Woodward recipes visit redonline.co.uk.