Vegan Roasted Eggplant Bowl

Sarah Lasry Recipe By
  • Cooking and Prep: 50 m
  • Serves: 6
  • Contains:

Ingredients (12)

Roasted eggplant

Toppings

Cauliflower Rice

Start Cooking

Prepare the Eggplant

  1. Preheat oven to 400 degrees Fahrenheit. Using a fork, make holes all around the eggplant. Place the eggplant on a tray and put in the oven. Bake for 25 to 30 minutes, until fully cooked and soft (turn eggplant over midway through baking).

Prepare the Cauliflower

  1. In a food processor, pulse cauliflower pieces into small, pea-sized bits.

  2. Heat olive oil in a frying pan. Add cauliflower and sauté for about six minutes. Add salt and pepper. Serve hot or at room temperature.

To Serve

  1. Place eggplant on plate and cut in center (leave stem attached). Pour tahini into the middle of the eggplant. Using a fork, mix tahini with the soft, hot flesh of the eggplant.

  2. Spoon chickpeas over the roasted eggplant and sprinkle with paprika.

  3. Serve alongside prepared cauliflower rice, tomatoes, cucumbers, shredded carrots, and avocado.

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