Spinach and Eggplant Tahini Bowl


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


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.