Spinach and Eggplant Tahini Bowl
Ingredients
3 Chinese Eggplants
1lb of Organic Frozen Spinach
3 tablespoons of White Mojo
For tahini sauce:
3 tablespoons of Green Mojo
Juice of 1/2 lemon
1/4 cup of water
3 tablespoons of Tahini Sauce
salt and pepper to taste
1/2 cup Extra Virgin Olive Oil to drizzle at the end and cook
Preparation:
Preheat the oven to 400 F and line a sheet pan with parchment paper
Cut the Eggplant in 1/4 inch cubes in diagonal, toss in a bowl with 3 tablespoons of olive oil, drizzle a bit more if needed and a pinch of salt
Add eggplant to sheet pan and roast for 25 min, let it cool
Thaw out the spinach and squeeze out the excess water
In a skillet add about 2 tablespoons of Extra Virgin Olive oil for a min, add the White Mojo cook for another min and add the spinach cook for about 4-5 min add a bit of water if too dry
Tahini Sauce:
In a bowl mix the tahini, Green Mojo, lemon juice, water and pinch of salt and until creamy
Mix the Spinach with the eggplant and drizzle with Tahiti sauce and add about 2 tablespoons of Extra Virgin Olive Oil.