Grilled Eggplant Rice Bowls with Minted Tomato

Ingredients

• 2 large eggplants, sliced
• 3 cups cooked rice
• 2 tomatoes, diced
• 1/2 cup plain yogurt
• 2 tablespoons tahini
• 1 lemon, juiced
• 3/4 cup fresh mint leaves
• 1 garlic clove, grated
• Olive oil, salt, and pepper

Method

1. Brush eggplant with olive oil, salt, and pepper, then grill or roast until tender.
2. Stir yogurt, tahini, garlic, lemon juice, and salt into a sauce.
3. Toss tomatoes with torn mint, olive oil, salt, and pepper.
4. Spoon rice into bowls and top with eggplant.
5. Add tahini yogurt and minted tomatoes.