Fried Eggplant with Turmeric Tahini

This bowl is a perfect weekday meal because it is infinitely customizable. Consider the formula (vegetables + legumes + grains + tahini sauce) as a foundation and swap in your own favorite veggies, beans and grains to build your own soothing bowl of goodness. Fried eggplant with turmeric tahini is a delicious and flavorful dish that combines the earthy flavors of eggplant with the warm, aromatic spice of turmeric and the creamy richness of tahini. To make this dish, slices of eggplant are coated in a seasoned flour or breadcrumb mixture and then fried until golden and crispy. The turmeric tahini sauce is made by mixing tahini with lemon juice, garlic, turmeric, and water to create a smooth and creamy sauce with a vibrant yellow color. Once the eggplant is fried to perfection, it is served drizzled with the turmeric tahini sauce, creating a beautiful and delicious dish that is perfect as an appetizer, side dish, or even a main course. The combination of crispy eggplant and creamy tahini with the warm, earthy flavor of turmeric makes for a satisfying and flavorful dish that is sure to be a hit with anyone who loves Mediterranean or Middle Eastern cuisine.

Fried Eggplant with Turmeric Tahini
4
Servings
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

Ingredients

For the Eggplant Bowls
For the Turmeric Tahini

Directions

Recipe instructions Fried Eggplant with Turmeric Tahini

1

Place a rack in the middle of the oven and preheat the oven to 400 degrees F (200 degrees C).

2

Place the eggplant, mushrooms and bell peppers on a baking sheet. Drizzle with the oil and sprinkle with the za’atar and kosher salt. Bake for 15 minutes, then turn and bake for another 10 minutes. Remove from the oven and season with more kosher salt and black pepper to taste, as well as mint leaves. Set aside.

3

Meanwhile, combine the tahini and water in a small bowl and beat until smooth and thick. Stir in olive oil, maple syrup, lemon juice, garlic and turmeric. Season with kosher salt to taste.

4

Divide the rice among 4 bowls, and top each serving with the chickpeas and eggplant. Sprinkle with the mushroom, mint and peppers. Sprinkle turmeric tahini generously over each portion and serve.

Nutrition Facts

Calories: 640
Fat: 32 g
Carbs: 81 g
Protein: 14 g
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