Eggplant Bliss Bowl with Mint & Cilantro Sauce
This bowl is a colorful, nourishing combination of roasted eggplant, herbed quinoa, chickpeas, and crisp veggies, all drizzled with a refreshing mint-cilantro yogurt sauce. It’s hearty, healthy, and full of Mediterranean flair — perfect for lunch or dinner.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Bowl:
1 large eggplant, cut into 1-inch cubes
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 cup cooked quinoa (or brown rice/couscous)
½ cup roasted or boiled chickpeas
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
2 tbsp feta cheese, crumbled (optional)
Fresh mint or cilantro leaves, for garnish
For the Mint & Cilantro Sauce:
½ cup Greek yogurt (or plain yogurt)
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves
1 tbsp olive oil
1 clove garlic
1 tbsp lemon juice
Salt & pepper, to taste
1–2 tbsp water (to thin if needed)
Instructions
1. Roast the Eggplant:
Preheat oven to 425°F (220°C).
Toss eggplant cubes with olive oil, lemon juice, garlic powder, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes, flipping halfway, until golden and soft.
2. Make the Sauce:
In a blender, combine yogurt, mint, cilantro, olive oil, garlic, lemon juice, salt, and pepper.
Blend until smooth. Add a little water if too thick. Taste and adjust salt or lemon.
3. Assemble the Bowl:
Add quinoa as the base.
Top with roasted eggplant, chickpeas, tomatoes, cucumber, and onion.
Drizzle generously with the mint-cilantro sauce.
Garnish with feta and fresh herbs.
Notes & Tips
You can air-fry the eggplant for a crispier texture (15 minutes at 375°F).
Add avocado or roasted sweet potatoes for extra richness.
For a vegan version, use plant-based yogurt or tahini instead of Greek yogurt.
This bowl tastes great both warm or chilled!
Frequently asked questions FAQ
Q: Can I make the sauce ahead of time?
Yes! Store it in a sealed jar in the fridge for up to 3 days. Shake before using.
Q: What can I use instead of quinoa?
You can use couscous, bulgur, or farro — all work beautifully in Mediterranean bowls.
Nutrition information
Calories: 380 kcal
Protein: 14g
Fat: 16g
Carbs: 42g
Fiber: 8g