Go Back
roasted eggplant tahini bowl

Roasted Eggplant Tahini Bowl

This roasted eggplant tahini bowl is a fresh, filling, and comforting meal built with soft roasted eggplant slices, fluffy quinoa, seasoned chickpeas, herbs, and a creamy lemon-tahini sauce. It’s simple, bright, and perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 Bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Roasted Eggplant
  • 2 –3 small eggplants or 1 large, cut into ½-inch slices
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper
For the Quinoa Base
  • 1 cup uncooked quinoa
  • 2 cups water or broth
  • Juice of ½ lemon
  • 1 small cucumber diced
  • 1 handful cherry tomatoes halved
  • Fresh parsley or mint chopped
  • Salt to taste
For the Chickpeas
  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp coriander
  • Pinch of salt
For the Tahini Sauce
  • ¼ cup tahini
  • 1 small garlic clove mashed
  • 2 –3 tbsp lemon juice
  • 3 –4 tbsp warm water to thin
  • Pinch of cumin
  • Salt
Optional (but great) Add-Ons
  • Moroccan carrot salad
  • Extra herbs
  • Toasted sesame seeds
  • Pickled onions

Method
 

Roast the Eggplant
  1. Preheat your oven to 425°F (220°C).
  2. Arrange the eggplant slices on a baking sheet.
  3. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper.
  4. Roast for 25–30 minutes, flipping halfway, until soft in the center and lightly browned on the edges.
Cook the Quinoa
  1. Rinse the quinoa under cold water.
  2. Add it to a pot with water or broth.
  3. Bring to a boil, then lower the heat and cover.
  4. Cook for about 15 minutes until fluffy.
  5. Let it cool slightly, then mix with lemon juice, cucumber, tomatoes, herbs, and salt.
Season the Chickpeas
  1. Warm olive oil in a pan.
  2. Add the chickpeas and sprinkle paprika, coriander, and salt.
  3. Cook for 3–5 minutes until warm and slightly crisp.
Make the Tahini Sauce
  1. Add tahini, garlic, lemon juice, cumin, and salt to a bowl.
  2. Slowly add warm water while whisking to reach a smooth, pourable sauce.
Assemble the Bowl
  1. Start with a scoop of quinoa salad.
  2. Add roasted eggplant slices.
  3. Spoon chickpeas on top.
  4. Drizzle generously with tahini sauce.
  5. Add herbs, seeds, or Moroccan carrot salad if you like.

Notes

  • If your tahini becomes thick and pasty, just add a splash of warm water and whisk again. It loosens up quickly.
  • Small eggplants roast best because they stay tender and sweet.
  • You can meal-prep this, but keep the sauce separate until you're ready to eat.
  • For extra protein, add lentils or tofu.