To Try
Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini
4
porsi-
total waktuBahan-bahan
EGGPLANT AND BOWL
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
TUMERIC TAHINI
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
Petunjuk
1. Arrange a rack in the middle of the oven and heat to 400°F.
2. 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.
3. 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.
TAHINI
1. 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.
2. 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.
Catatan
Za'atar: Za'atar is a blend of thyme, sesame seeds, and dried sumac. It can be found in the spice aisle, or you can make your own by mixing equal parts of the three ingredients.
4
porsi-
total waktu