Spicy Chili Garlic Roasted Eggplant (Printable)
Hearty bowl with chili-garlic roasted eggplant, fresh vegetables, grains, and creamy tahini drizzle.
# What You’ll Need:
→ Roasted Eggplant
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tsp chili flakes
04 - 4 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1/2 tsp salt
08 - Freshly ground black pepper, to taste
→ Grains
09 - 1 cup quinoa or brown rice, uncooked
10 - 2 cups water
11 - 1/2 tsp salt
→ Fresh Vegetables and Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 red onion, thinly sliced
15 - 1 cup baby spinach or arugula
16 - 1/4 cup fresh parsley or cilantro, chopped
17 - 1 avocado, sliced
18 - 2 tbsp toasted pumpkin seeds or sunflower seeds
→ Tahini Sauce
19 - 1/3 cup tahini
20 - Juice of 1 lemon
21 - 1 clove garlic, finely minced
22 - 2 tbsp water (plus more as needed)
23 - 1 tbsp extra virgin olive oil
24 - 1/2 tsp salt
25 - Pinch of chili flakes (optional)
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - In a large bowl, toss the eggplant cubes with olive oil, chili flakes, minced garlic, smoked paprika, cumin, salt, and black pepper until evenly coated.
03 - Spread the eggplant on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, tossing halfway, until golden and tender.
04 - Rinse the quinoa or rice under cold water. In a saucepan, combine the grain, water, and salt. Bring to a boil, reduce heat, cover, and simmer until cooked (about 15–20 minutes for quinoa, or as package directs). Fluff with a fork and set aside.
05 - In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, and salt. Add water gradually until a smooth, pourable consistency forms. Adjust seasoning to taste.
06 - Divide the cooked grains among four bowls. Top with roasted eggplant, cherry tomatoes, cucumber, red onion, spinach or arugula, avocado slices, and pumpkin or sunflower seeds.
07 - Drizzle generously with tahini sauce and sprinkle with fresh parsley or cilantro. Serve immediately.
# Expert Advice:
01 -
- The tahini sauce creates this creamy richness that makes you forget youre eating something so wholesome
- You can prep everything ahead and assemble in minutes for the easiest weekday lunch
02 -
- Overcrowding the baking sheet will steam the eggplant instead of roasting it, so use two sheets if needed
- The tahini sauce might seize up at first but keep whisking and adding water, it will smooth out
03 -
- Salt your eggplant cubes for 30 minutes before roasting if you have time, it draws out moisture and makes them even creamier inside
- Toast your spices in a dry pan for 30 seconds before tossing with the eggplant for maximum flavor