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Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini
THE KITCHN18Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 eggplants (medium, about 2 pounds total, cut into 1/2-inch-thick rounds)
- 3 Tbsp. olive oil
- 1 Tbsp. Za'atar
- kosher salt
- freshly ground black pepper
- 4 cups cooked brown rice (warm or at room temperature)
- 15 oz. garbanzo beans (drained and rinsed)
- 1/2 cup chopped fresh cilantro (coarsely)
- 1/4 cup fresh mint leaves (coarsely chopped)
- 1/4 cup pomegranate arils
- 1/2 cup tahini
- 1/3 cup water
- 1 Tbsp. olive oil
- 1 1/2 tsp. maple syrup
- 1 tsp. lemon juice (freshly squeezed)
- 1/2 tsp. ground turmeric
- 1 clove garlic (minced)
- kosher salt
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