Recipe: Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini

Ingredients

• 3 medium eggplants (about 2 pounds total), cut into 1/2-inch-thick rounds
• 3 tablespoons olive oil
• 1 tablespoon za'atar
• Kosher salt
• Freshly ground black pepper
• 4 cups cooked brown rice, warm or at room temperature
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh mint leaves
• 1/4 cup pomegranate arils
• 1/2 cup tahini
• 1/3 cup water
• 1 tablespoon olive oil
• 1 1/2 teaspoons maple syrup
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon ground turmeric
• 1 small clove garlic, minced
• Kosher salt

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