Roasted Eggplant Grain Bowl (Print version)

Roasted eggplant and fresh vegetables over fluffy quinoa, finished with a creamy tahini dressing.

# What goes in:

→ Grains

01 - 1 cup quinoa (or brown rice, farro, or bulgur)
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 1 large eggplant, diced (about 1.1 pounds)
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, sliced
07 - 3 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - Salt and pepper, to taste

→ Fresh Components

11 - 1 cup cherry tomatoes, halved
12 - 1/4 cup fresh parsley, chopped
13 - 1/4 cup pomegranate seeds (optional)
14 - 1/4 small red onion, thinly sliced

→ Tahini Dressing

15 - 3 tablespoons tahini
16 - 2 tablespoons lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 to 2 tablespoons water (to thin)
19 - 1 small garlic clove, minced
20 - Salt and pepper, to taste

# Cooking steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the diced eggplant, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - While the vegetables roast, rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and enough water to reach your desired consistency. Season with salt and pepper to taste.
05 - Divide the cooked quinoa among 4 bowls. Top with roasted vegetables, cherry tomatoes, red onion, and fresh parsley. Drizzle generously with tahini dressing and sprinkle with pomegranate seeds if desired.
06 - Serve warm or at room temperature.

# Tips from flavorandfeast:

01 -
  • The smoked paprika and cumin on roasted vegetables will make your kitchen smell incredible, and the caramelized edges are genuinely addictive.
  • It holds up beautifully in the fridge for two days, so you can make a big batch and actually look forward to lunch the next afternoon.
02 -
  • Eggplant cubes that are too large will be mushy inside while small ones burn before they soften, so aim for roughly one inch pieces for the best texture.
  • Tahini brands vary wildly in thickness and bitterness, so taste your dressing and adjust lemon juice or water before assuming the recipe is off.
03 -
  • Do not skip the parchment paper, because eggplant sticks aggressively to bare metal and you will lose all those beautiful caramelized bits to the pan.
  • Let the roasted vegetables cool for just a few minutes before assembling, because piping hot ones will wilt the parsley and tomatoes instantly.

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