Lunch

Charred Eggplant & Pomegranate Rice Bowl

Name: Charred Eggplant & Pomegranate Rice Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 medium eggplant, cut into 1-inch cubes; 1.5 cups cooked mixed rice (or wild rice blend); 0.5 cup pomegranate arils; 3 tbsp pine nuts; 3 tbsp tahini; 2 tbsp Greek yogurt; 2 tbsp lemon juice; 3 tbsp olive oil; 1 small red onion, sliced thin; 1 cup fresh mint leaves; salt & black pepper; 1 clove garlic, minced

Silky charred eggplant cubes tossed through warm mixed rice studded with pomegranate arils, pine nuts, and fresh mint. Finished with a smooth tahini-yogurt sauce, it's a Turkish-Mediterranean bowl that's impressive yet genuinely simple.

688calper serving 17gprotein 65gcarbs 45gfat 10min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this