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Before you jump to Roasted Aubergine and Tahini Bowl recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is now a lot more popular than in the past and rightfully so. There are many diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. While we’re constantly being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most likely, a lot of people believe that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. In reality, though, merely making a couple of minor changes can positively affect everyday eating habits.

These healthier food options can be applied to other foods such as your cooking oils. Olive oil, for instance, has monounsaturated fats which are known as the good fats that counter the effects of bad cholesterol. Olive oil can also be good for your skin as it is an excellent source of vitamin E. Even though you may already consume a great deal of fruits and vegetables, you may want to consider how fresh they are. If you can opt for organic foods, you can avoid the problem of eating crops that may have been sprayed with harmful pesticides. Looking for a local supplier of fresh fruits and veggies will give you the option of eating foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before selling it.

As you can see, it’s not hard to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to roasted aubergine and tahini bowl recipe. To make roasted aubergine and tahini bowl you need 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Roasted Aubergine and Tahini Bowl:

1. Get 2 large Aubergines
2. Take 400 grams black beans
3. Prepare 200 grams spinach
4. Prepare 25 grams sunflower seeds
5. You need 25 grams pumpkin seeds
6. Prepare 1 cup brown rice
7. Use 4 tbsp tahini
8. You need 2 tsp tamari
9. Take 2 clove Garlic
10. Get 1 Lemon

Steps to make Roasted Aubergine and Tahini Bowl:

1. Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked ? make sure that it never runs out of water during this time. When it finishes cooking stir in two tablespoons of tahini, one more tablespoon of tamari and the lemon juice.
2. Once the rice has been cooking for fifteen minutes or so pre-heat the oven to 180C. Then cut the aubergines into thin slices, just a couple of mm?s thick.
3. Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy ? but not burnt!
4. Next, sauté the spinach ? simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini. Allow it to wilt for a few minutes.
5. Once the spinach has cooked peel and crush the garlic into a frying pan and add the beans (after draining them). Sauté for a couple of minutes until they are warm and delicious.
6. Finally toast the sunflower seeds for a minute or so in a frying pan.
7. Then place everything together in bowls, drizzling them with extra tahini, before serving and enjoying!

Cut each aubergine in half across the middle widthways and place in a roasting tin. Carefully spread a spoonful of the tahini sauce over the top of each piece of aubergine. While the aubergines roast, finely dice the tomatoes and tip them into a bowl. Serve the aubergines drizzled with the minted tahini sauce and the salad on the side. Scatter over the last of the mint leaves to garnish.

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