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Broccoli Rice Bowls with Eggplant and Tahini

by Madsy (follow)
Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Vegan (744)      Gluten Free (672)      Eggplant (76)      Broccoli (72)      Tahini (23)      Carbohydrate Free (7)     
This dish is quite simple to make if done in stages - the eggplant, the "rice", the sauce. The tahini adds a creaminess to the broccoli, and pairs really well with the eggplant, making it a lovely light lunch.

Broccoli rice bowls with eggplant and tahini sauce

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 servings

1 tbsp olive oil
2 small heads of broccoli
1 small eggplant
1 tsp ground cumin
1 tsp ground coriander
Small handful mint leaves

Tahini sauce
1/2 cup tahini
1/2 cup water
2 tbsp lemon juice or apple cider vinegar
2 garlic cloves

Preheat oven to 200C (400F) and line a tray with baking paper.
Cut the eggplant in half lengthways, then slice into 1/2cm rounds. Lay them out on the tray and drizzle with 1/2 tbsp olive oil and the coriander and cumin.
Place the tray in the oven for 15 minutes, then turn the eggplant over and return to the oven for another 15 minutes or until the eggplant starts to go crispy.

Broccoli rice

Meanwhile, prepare the broccoli and tahini sauce.
Discard the ends of the broccoli stalks. Place the broccoli in a blender and blend until it forms tiny pieces.
Heat the remaining oil in a pot and add the broccoli. Cook for 5-10 minutes, stirring often, or until the broccoli is soft.

Broccoli rice bowls with eggplant and tahini sauce

Place the tahini sauce ingredients in a blender and blend until smooth.
Serve the 'rice' in two bowls and stir through some of the sauce. Place some eggplant on top and drizzle over more sauce. Garnish with the mint leaves.

Broccoli rice bowls with eggplant and tahini sauce

#Gluten Free
#Carbohydrate Free
I like this Recipe - 3
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