Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini

• porsi: 4

Bahan-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.