Roasted Aubergine and Tahini Bowl

Before I talk about this week’s awesome recipe I just want to say the biggest thank you to everyone who has bought my app, I can’t tell you how much I appreciate it! I honestly can’t believe what a success it has been, seeing it go to number one on the iTunes store overnight was literally one of the most exciting things that has ever happened to me. So thank you all, you’re amazing and I really hope that you’re enjoying it!

This week I’ve had a serious aubergine (eggplant) obsession, I just can’t stop craving it. I’ve been eating it almost everyday. I’m particularly loving it pureed in Middle Eastern style baba ganoush, sautéed and mixed into rich pasta sauces, baked in delicious tomato curries and roasted in thin crispy slices. The thin roasted slices are my favourite though, there’s just something so addictively moorish about them and they seem to be the perfect accompaniment to almost anything. I thought about all the different ways to share them with you and decided on a simple bowl of goodness. This bowl is the perfect weeknight dinner, perfectly filling and delicious yet still so energising and nourishing. It’s so easy to throw together too! I make big batches of brown rice every weekend so that I can put the whole thing together in just twenty minutes. My favourite thing about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed black beans, the toasted sunflower seeds and the warming brown rice. I then mix them all with creamy tahini, salty tamari and tangy lemon to create lots of incredible, health giving flavour.

Serves 2

– 2 large aubergines (eggplants)

– one 400g tin of black beans

– one bag of spinach (about 200g)

– a big handful of sunflower and pumpkin seeds

– 1/2 a cup of brown rice (180g)

– 4 tablespoons of tahini

– 2 tablespoons of tamari

– 2 cloves of garlic

– 1 lemon

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked – make sure that it never runs out of water during this time. When it finishes cooking stir in two tablespoons of tahini, one more tablespoon of tamari and the lemon juice.

Once the rice has been cooking for fifteen minutes or so pre-heat the oven to 180C. Then cut the aubergines into thin slices, just a couple of mm’s thick.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy – but not burnt!

Next, sauté the spinach – simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini. Allow it to wilt for a few minutes.

Once the spinach has cooked peel and crush the garlic into a frying pan and add the beans (after draining them). Sauté for a couple of minutes until they are warm and delicious.

Finally toast the sunflower seeds for a minute or so in a frying pan.

Then place everything together in bowls, drizzling them with extra tahini, before serving and enjoying!