Tasty Eggplant Brown Rice with Turmeric Tahini

Tasty Eggplant Brown Rice with Turmeric Tahini

By brett

June 18, 2018

serves 2

  • Prep: 10 mins
  • Cook: 25 mins


1 pouch of Grain Trust Organic Brown Rice

1 1/2 medium eggplant, cut into 1/2 inch slices

1 12oz can of garbanzo beans, drained and rinsed

2 tbsp olive oil

1 tbsp za'atar

1/2 cup cilantro, chopped

1/4 cup mint leaves

1/4 cup pomegranate seeds

salt and pepper

Turmeric Tahini

1 tsp fresh lemon juice

1/2 cup water

1 clove garlic, minced

1/2 cup tahini

1 tbsp olive oil

1 tsp maple syrup

1/2 tsp ground turmeric


1Heat oven to 425°F. Place the eggplant on a rimmed baking sheet and drizzle evenly with olive oil. Sprinkle with a large pinch of salt and Za'atar. Toss the eggplant with your hands until it’s well-coated. Arrange in a single layer and roast for 10 to 15 minutes. Flip the eggplant and roast for another 10 minutes. Remove from the oven and set aside.

2Meanwhile make the turmeric tahini and brown rice. Place all the ingredients in a food processor and blend until smooth. Cook the Grain Trust Brown Rice according to the packet instructions.

3Cook Organic Brown Rice pouch according to instructions.

4To serve, place the rice on a bowl and top with the garbanzo beans and roasted eggplant. Sprinkle with the pomegranate seeds, chopped cilantro and mint. Lastly, drizzle the turmeric tahini on top.


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