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Roasted Eggplant and Brown Rice Bowl Recipe

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Do you have eggplant and some brown rice in your cupboard? Are you having the hardest time thinking of a dish to make? Or maybe, you just want something that’s both healthy and filling? Here’s an easy recipe: roasted eggplant and brown rice bowl with turmeric tahini! This dish can satisfy both your appetite and your health needs. Check out the recipe below!

Ingredients

This rice dish is perfectly adaptable and can be modified to suit your preferences. Aside from the main components, you can always add other vegetables such as cauliflower, sweet potato, beets, and the like. 

A few recipe notes: This recipe makes use of za’atar, a Middle Eastern spice blend. Za’atar is made of a blend of thyme, sesame seeds, and dried sumac. You can find this in the spice aisle, but if it isn’t available, you can always make your own. Mix equal parts of the aforementioned three ingredients. 

Other things you need include:

  • 4 cups brown rice, cooked (warm or at room temperature)
  • 3 medium eggplants cut into 1/2 inch thick rounds
  • 3 tablespoons olive oil
  • 1 tablespoon za’atar
  • 1 (15-ounce) can garbanzo beans (drained and rinsed)
  • 1/2 cup fresh cilantro (coarsely chopped)
  • 1/4 cup fresh mint leaves (coarsely chopped)
  • 1/4 cup pomegranate arils
  • Kosher salt
  • Freshly ground black pepper
  • Green onion (optional)

Turmeric tahini sauce:

  • 1/2 cup tahini
  • 1/3 cup water
  • 1 1/2 teaspoons maple syrup
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon freshly squeezed lemon juice
  • 1 small clove garlic (minced)
  • Kosher salt

Directions

Now that you have your ingredients, it’s time to suit up with your apron and get cooking!

Step 1. Place a rack in the middle of your oven and heat it up to 400-degrees Fahrenheit. 

Step 2. On a rimmed baking sheet, place the eggplant rounds and drizzle it with oil. Sprinkle the za’atar and a pinch of salt. Use your hands to toss the eggplant around until it is well-coated. Arrange your eggplants in a single layer.

Step 3. Roast for about 15 minutes. Afterward, flip the eggplant and roast once more for 10 minutes. Remove it from the oven. Season with a little more salt and black pepper before setting aside.

Step 4. To make the tahini, place the tahini in a small bowl along with water. Whisk into a thick paste with a smooth consistency. Stir in the maple syrup and the other remaining ingredients. Sprinkle salt and mix together.

Step 5. Divide the rice into 4 bowls. Add garbanzo beans and eggplant as the topping. Sprinkle it with cilantro, mint, and pomegranate arils. 

Step 6. Drizzle the turmeric tahini over the top as much as you’d like. You can also add a dash of green onion as a garnish. Serve. 

If you have leftovers, you can store them in an airtight container and refrigerate for up to 2 days. To warm up, simply use the microwave or re-heat over the stove.

There you have it! A nice and flavorful home-made food bowl that you can adapt to your heart’s content. Mealtimes won’t have to be a chore to think of anymore! If you liked this dish and want to know make rice dishes, check out our recipes.

Frequently Asked Questions

What Can I Substitute for Olive Oil?

You can substitute olive oil with vegetable oil or canola oil in most recipes as they have almost the same body and texture, however, they do have less flavor. You can also make use of other nut oils in your recipes however, there will be a noticeable nut flavor added to your dishes. 

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Hui Yin

Hui Yin moved from Hong Kong 🇭🇰 to the USA 🇺🇸 when she was just 8 years old. Now in her late 20's she enjoys writing and taking long walks in the park to burn off the copious amounts of rice she eats for dinner.

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