Fried Eggplant with Turmeric Tahini

Makes 4 servings

This bowl is a perfect weekday meal because it is infinitely customizable. Consider the formula (vegetables + legumes + grains + tahini sauce) as a foundation and swap in your own favorite veggies, beans and grains to build your own soothing bowl of goodness.



For the Eggplant Bowls:

3 medium eggplants (about 2 pounds total), sliced into ½-inch rounds
¾ cup sliced mushrooms
½ cup red bell pepper, chopped
3 tbsp. olive oil
1 tbsp. za’atar seasoning
1 tsp. kosher salt
Freshly ground black pepper, to taste
4 cups cooked brown rice, warm or at room temperature
⅓ cup fresh mint leaves, coarsely chopped

For the Turmeric Tahini:

½ cup tahini
⅓ cup water
1 tbsp. olive oil
2 tsp. maple syrup
1 tsp. freshly squeezed lemon juice
1 small clove garlic, chopped
½ tsp. ground turmeric Kosher salt, to taste



1. Place a rack in the middle of the oven and preheat the oven to 400°F.
2. Place the eggplant, mushrooms and bell peppers on a baking sheet. Drizzle with the oil and sprinkle with the za’atar and kosher salt. Bake for 15 minutes, then turn and bake for another 10 minutes. Remove from the oven and season with more kosher salt and black pepper to taste, as well as mint leaves. Set aside.
3. Meanwhile, combine the tahini and water in a small bowl and beat until smooth and thick. Stir in olive oil, maple syrup, lemon juice, garlic and turmeric. Season with kosher salt to taste.
4. Divide the rice among 4 bowls, and top each serving with the chickpeas and eggplant. Sprinkle with the mushroom, mint and peppers. Sprinkle turmeric tahini generously over each portion and serve.



Calories 640
Total Fat 32g (41%)
Saturated Fat 4.647g (23%)
Trans Fat 0.007g
Total Carbohydrate 81g (29%)
Dietary Fiber 19g (68%)
Total Sugars 18g
Includes 0g Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 1210mg (53%)
Protein 14g (28%)
Vitamin D 0mcg (0%)
Calcium 211mg (15%)
Iron 5.59mg (30%)
Potassium 1326mg (30%)
Phosphorus (40%)


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