Roasted eggplant bowl

Ingredients

• 3 pcs Eggplant, sliced in 0.5cm thick rounds
• 4 tsp Oilve oil
• 1/2 tsp Salt and freshly ground black pepper to taste
• 350 ml Brown rice
• 250 g Bean, Kidney Bean, Boiled
• 2 tbsp Parsley, fresh, chopped, for servingr
• 1 tbsp Fresh mint, chopped
• 60 ml Pomegranates, grains cleaned
• 1 tsp Thyme, dried
• 1 tsp White sesame seeds
• 120 ml Tahini
• 80 ml Water
• 1 tsp Lemon juice, fresh squized
• 1/2 tsp Turmeric, ground
• 1 clove Garlic cloves, crushed

Method

1. Cook the rice in water, add salt to taste.
2. Arrange a rack in the middle of the oven and heat to 400°F.
3. Place the eggplant on a rimmed baking sheet. Drizzle with 2 teaspoon oil, then sprinkle with the thyme, sesame seeds and a big pinch of salt. Using your hands, toss until the eggplant is well-coated.
4. Arrange the eggplant rounds in a single layer.
5. Roast for 15 minutes. Flip the eggplant and roast for 10 minutes more. Remove from oven and season with a touch more salt and black pepper; set aside.
6. Make the tahini:Place the tahini and water in a small bowl and whisk into a smooth, thick paste. Stir in 1 tbsp oilive oil, the lemon juice, turmeric, garlic and season with salt.
7. Divide the rice among 4 bowls. Top with the garbanzo beans and eggplant. Sprinkle with the cilantro, mint, and pomegranate arils. Generously drizzle the turmeric tahini over the top.