Cook at home

Roasted Eggplant Tahini Grain Bowl

Roasted eggplant and chickpeas over bulgur with a lemony tahini sauce and fresh herbs.

Ingredients

• 1 eggplant, cut into 1-inch cubes
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 cup bulgur
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, grated
• 1 cup cherry tomato, halved
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt

Steps

1. Heat the oven to 425 F (220 C). Toss the eggplant and chickpeas with the olive oil, cumin and half the salt and roast on a sheet pan for 25 to 30 minutes, turning once.
2. Pour 1 cup of boiling water over the bulgur, cover and let stand 15 minutes, then fluff.
3. Whisk the tahini, lemon juice, water, garlic and remaining salt until smooth and pourable.
4. Build bowls with bulgur, roasted eggplant, chickpeas and tomatoes, then drizzle with tahini and scatter the parsley.