Israeli Roasted Eggplant & Tahini Protein Bowl
Method
Preheat the oven to 200°C.
Place the aubergine on a baking tray, drizzle with the olive oil and season with cumin, sweet paprika, salt and black pepper.
Roast for 20–25 minutes, turning once, until tender and lightly golden.
Meanwhile, place the eggs in a saucepan, cover with water and bring to a boil.
Cook for 8–9 minutes, then cool under cold water, peel and cut into halves.
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice and water until smooth.
Divide the quinoa, cucumber, cherry tomatoes, red onion and roasted aubergine between two serving bowls.
Arrange the egg halves on top and spoon over the tahini yogurt sauce.
Finish with fresh parsley and mint before serving.
For deeper flavour, roast the aubergine until the edges are well browned and slightly caramelised. Add the tahini yogurt just before serving so the bowl stays fresh and the vegetables keep their texture.
Nutrition Facts
Per serving
