Roasted Aubergine & Butter Bean with Tahini Sauce

Since I came across Egyptian cuisine, I became fan of aubergine and tahini sauce!
I would like to share with you this delicious and simple vegan recipe made with roasted aubergine, butter beans and homemade tahini sauce on top!
You can serve it with rice or quinoa for healthy and complete meal.

Diet advice on vegan/vegetarian diets
Sometimes, finding the balance on a vegan and vegetarian diets might be complicated. Don't forget to have in your plate mixture of different beans and/or cereals to grantee that you get all the essential amino acids.
Vegan diets can be low in calories. Adding essential healthy fats from seeds, nuts, olive oil and avocado is important.
This recipe contains fat from tahini sauce made with sesame seeds and olive oil; quinoa and beans for a complete protein. This makes it a balanced and very nutritious meal.

​Vegan diets can be low in calories. Adding essential healthy fats from seeds, nuts, olive oil and avocado is important.

Ingredients (for 2):

• 1 can of butter beans, drained
• 1 large aubergine, roasted in the oven
• 1 tbsp paprika
• 1 tsp sea salt
• 1 tbsp olive oil
• 2 tbsp tahini sauce (bought in or home made, see recipe below)
• 1 red onion, peeled and sliced
• 1 cup of quinoa, cooked

Method:

1. Wash, and slice the aubergine.
2. Peel and slice an onion.
3. Roast the aubergine and onion in the oven with paprika salt and olive oil.
4. Leave it to cook for approximately 35min at 180C.
5. Mix with the drained butter beans.
6. Add tahini sauce on top.
7. Serve with quinoa.

Tahini sauce:

• 3 tbsp tahini paste
• 3/4 tsp crushed garlic
• 1/4 tsp salt
• 1/2 tsp ground cumin
• Juice of 1 lemon or 1tbsp white vinegar
• 1/2 cup (125ml) water

Method:

1. Place the tahini paste, crushed garlic, salt, cumin and lemon juice or vinegar in a blender and mix well to form a smooth paste.
2. Add water a little at a time and keep mixing well. If the mixture begins to separate or seize, add more water and keep mixing until smooth. If the mixture looks thicker than desired, add a little more water.
3. Serve immediately or refrigerate.

To make your own tahini paste: heat the oven to 180C and toast 700g of sesame seeds for 5-10 minutes. Toss frequently and do not allow them to brown, as this will result in a bitter taste. Leave to cool, then place in a food processor with 1 1/2 cups (375ml) olive or vegetable oil and blend for 2 minutes. Add more oil and blend for 2 minutes. Add more oil and blend to reach a thick texture. This should yield about 560g.

Recipe of tahini paste and tahini sauce adapted from the book "The Taste of Egypt Home Cooking From the Middle East", Dyna Eldaief, The American University in Cairo Press Cairo New York, 2016.

​For more vegan and vegetarian recipes click here.
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Please leave a comment below if you enjoy this recipe.