TAHINI ROASTED EGGPLANT AND BARLEY BOWL
The tahini roasted eggplant and barley bowl is a hearty, flavour-packed meal combining the nuttiness of barley with the smoky richness of roasted eggplant. The creamy tahini sauce ties everything together, adding a deliciously smooth texture, while the sesame seeds enhance the dish with a subtle crunch. This bowl is an excellent source of fibre, plant-based protein and essential nutrients, making it a nourishing option for lunch or dinner. The earthiness of the barley pairs beautifully with the deep, roasted flavours of the eggplant, while the tahini dressing provides a rich, slightly tangy balance. Whether enjoyed warm or chilled, this simple yet satisfying dish is perfect for meal prep, quick lunches, or as a wholesome side dish. With its Mediterranean and Middle Eastern-inspired flavours, this bowl brings comfort and nutrition to every bite.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern
PREPARATION/TECHNIQUES
Boil, Roast, One-Pot Wonders, No-Cook
OCCASION/HOLIDAY
Fall, Winter, Meal Prep, Quick Weeknight Dinner, Potluck, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Vegetarian, Wheat / Gluten-Free, Low Fat, Low Sodium, Quick & Easy
DISH TYPE
Bowl, Grain Bowl, Plant-Based Meal
INGREDIENTS OF TAHINI ROASTED EGGPLANT AND BARLEY BOWL
- 50g barley, cooked
- 40g roasted eggplant
- 1 tbsp tahini sauce
- 1 tsp sesame seeds
FULL NUTRITIONAL INFORMATION
- Calories: 240 kcal
- Protein: 8g
- Carbohydrates: 38g
- Fibre: 7g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 40mg
- Sugar: 2g
PREPARATION FOR TAHINI ROASTED EGGPLANT AND BARLEY BOWL
- Cook The Barley: Rinse the barley under cold water. In a saucepan, bring 150ml of water to a boil. Add barley, reduce heat to low, cover and simmer for 25-30 minutes until tender. Drain excess water and fluff with a fork.
- Prepare The Eggplant: Preheat the oven to 200°C (400°F). Cut the eggplant into bite-sized cubes and toss with a small amount of olive oil. Arrange on a baking tray lined with parchment paper and roast for 20-25 minutes until golden and tender.
- Make The Tahini Sauce: In a small bowl, mix tahini with a splash of water and a pinch of salt until smooth. Adjust the consistency by adding more water if needed.
- Assemble The Bowl: In a serving bowl, layer the cooked barley at the base. Add the roasted eggplant on top.
- Drizzle With Tahini Sauce: Pour the tahini sauce evenly over the ingredients for a creamy, nutty flavour.
- Garnish With Sesame Seeds: Sprinkle sesame seeds over the top for added crunch and visual appeal.
- Serve And Enjoy: Serve immediately as a warm dish or let it cool for a refreshing, chilled meal.
PREP TIME
10 minutes
COOKING TIME
30 minutes
TIPS FOR TAHINI ROASTED EGGPLANT AND BARLEY BOWL
- For Extra Flavour, sprinkle the eggplant with smoked paprika or cumin before roasting.
- To Make The Tahini Sauce Smoother, mix it with warm water rather than cold.
- For A Richer Texture, drizzle a small amount of olive oil over the dish before serving.
- To Add Some Acidity, squeeze a little fresh lemon juice over the final dish.
- For Quicker Version, use pre-cooked barley or substitute with couscous for faster preparation.
VARIATIONS
- Add Fresh Herbs: Mix in chopped parsley or coriander for extra freshness.
- Boost The Protein: Add chickpeas, grilled tofu, or tempeh for a more filling meal.
- Make It Spicy: Sprinkle red pepper flakes or drizzle with harissa for a kick.
- Enhance The Crunch: Top with roasted pine nuts or pumpkin seeds instead of sesame seeds.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Cooked barley and roasted eggplant can be frozen separately for up to 2 months. Thaw overnight before assembling.
- Reheating: Reheat in a microwave for 1-2 minutes or enjoy it cold as a salad.