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TAHINI ROASTED EGGPLANT AND BARLEY BOWL
18

TAHINI ROASTED EGGPLANT AND BARLEY BOWL

NUTRITION
HEALTHY RECIPES
Feb 06, 2025

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.

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