Roasted Tomatoes and Aubergine Bowl
This nourishing Mediterranean bowl combines caramelized roasted aubergine and juicy cherry tomatoes, layered over fluffy grains and topped with a creamy yogurt-tahini drizzle.it’s vibrant, wholesome, and perfectly balanced — ideal for lunch or a light dinner.
⏱️ Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Roasted Vegetables:
1 large aubergine (eggplant), cut into 1-inch cubes
1 cup cherry tomatoes, halved
2 tbsp olive oil
½ tsp paprika
½ tsp ground cumin
½ tsp dried oregano or thyme
Salt and black pepper, to taste
For the Bowl Base (choose one):
1 cup cooked quinoa, couscous, brown rice, or bulgur wheat
Drizzle of olive oil and pinch of salt to season
For the Creamy Yogurt-Tahini Sauce:
½ cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, minced
1–2 tbsp cold water (to thin)
Salt and pepper, to taste
Optional Toppings:
1 tbsp toasted pine nuts or pumpkin seeds
1 tbsp fresh parsley or mint, chopped
Sprinkle of sumac or chili flakes
Crumbled feta cheese or goat cheese (optional)
Instructions
1. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Spread aubergine and cherry tomatoes on a baking tray lined with parchment paper.
3. Drizzle with olive oil, sprinkle paprika, cumin, oregano, salt, and pepper.
4. Toss well to coat evenly.
5. Roast for 25–30 minutes, tossing halfway, until aubergine is soft and golden and tomatoes are blistered.
2. Cook the Grain Base
While veggies roast, cook your choice of quinoa, rice, or couscous according to package instructions.
Fluff with a fork and season lightly with olive oil and salt.
3. Make the Yogurt-Tahini Sauce
1. In a small bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper.
2. Add cold water a little at a time until creamy and smooth (pourable consistency).
4. Assemble the Bowl
1. Spoon the warm grains into bowls.
2. Top with roasted aubergine and tomatoes.
3. Drizzle with the yogurt-tahini sauce.
4. Garnish with parsley, toasted nuts, and a sprinkle of sumac or chili flakes.
5. Add feta crumbles if desired.
Notes & Tips
Make it vegan: Use plant-based yogurt or add a drizzle of plain tahini sauce instead.
Extra veggies: Add roasted zucchini, peppers, or red onion for variety.
For more protein: Add chickpeas or grilled halloumi on top.
Serve warm or cold — it’s delicious both ways!
frequently asked questions FAQs
Q: Can I make this ahead of time?
Yes — store roasted veggies, grains, and sauce separately in the fridge for up to 3 days.
Q: Can I air-fry the aubergine and tomatoes?
Definitely — air-fry at 200°C (400°F) for 15–18 minutes, shaking halfway through.
Q: What pairs well with this bowl?
A side of warm pita, hummus, or a green salad makes it a complete meal.
Nutritional Information
Calories: 420 kcal
Protein: 14 g
Fat: 22 g
Carbohydrates: 42 g
Fiber: 8 g
Sugars: 9 g