Make Eggplant and Tahini Rice Bowl
Eggplant and Tahini Rice Bowl
Ingredients:
-1 large eggplant, diced
-1/4 cup tahini
-1 egg
-1/2 teaspoon vanilla extract
-1 can of beans, drained and rinsed
-2 cups cooked white rice
Instructions:
1. Preheat oven to 375 degrees F.
2. Place the diced eggplant on a baking sheet and bake for 15 minutes, or until tender.
3. In a medium bowl, whisk together the tahini, egg, and vanilla extract until smooth.
4. In a large skillet over medium heat, add the beans and cooked eggplant. Cook for 5 minutes, stirring occasionally.
5. Add the tahini mixture to the skillet and cook for an additional 5 minutes, stirring occasionally.
6. Divide the cooked rice between two bowls and top with the eggplant and tahini mixture.
7. Serve warm and enjoy!