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Fast Guide to Serving Perfect Roasted Aubergine and Tahini Bowl

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Roasted Aubergine and Tahini Bowl

We hope you got benefit from reading it, now let's go back to roasted aubergine and tahini bowl recipe. To make roasted aubergine and tahini bowl you need 10 ingredients and 7 steps. Here is how you cook that.

To cook an unforgettable Roasted Aubergine and Tahini Bowl, below are the materials required:

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

After readying the ingridients, now you are ready to cook your 5-star Roasted Aubergine and Tahini Bowl by following the procedures on this section:

  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!.

Serve the aubergines drizzled with the minted tahini sauce and the salad on the side. Scatter over the last of the mint leaves to garnish. This smokey chickpea and aubergine main will even satisfy the meat-eaters out there. Aubergine with Smokey Chickpeas & Tahini..and roasted until tender, topped with a simple yet flavoursome bulgur wheat salad and drizzled (in my case as the original recipe uses a yoghurt sauce) with a tahini sauce. Let aubergines come to room temperature.

Recipe : Roasted Aubergine and Tahini Bowl

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step by step to make Roasted Aubergine and Tahini Bowl

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