Bonberi Smashed Eggplant Dish w/ Veggies
Bonberi is one of those accounts on IG that I always draw inspiration from. I love that she walks through her meals step by step and makes them look super achievable (for the most part) for anyone watching. A few weeks ago she was charring an eggplant on her open stove top and then smashed it, added some olive oil, tahini, and some spices and had this delicious looking dip. I knew that would soon be in my rotation of new recipes to try, but I had one problem: electric stove!
Fortunately, Nicole is very good about getting back to people so I sent her a quick DM and she told me to broil it if I couldn’t use a flame from a gas stove. Done and done!
WARNING: It isn’t the most beautiful dish to come out of my kitchen, but its taste more than makes up for it!
I started off with an “appetizer” if you will - some raw red bell pepper dipped in the eggplant and I knew that this dish was going to be on repeat in my house. Read: SO. STINKIN’. GOOD! For dinner I roasted up some veggies and ate the eggplant more as a topping than a dip - I honestly would serve this as a side all on its own too. Yes, it’s THAT good!
2 Tbsp Olive Oil
2 Tbsp Tahini
Salt to taste
Crushed red pepper to taste
On a gas stovetop place the eggplant directly onto the burner/fire. Let it sit until the skin begins to get charred. Turn with tongs to ensure that all sides get charred. Once all sides are charred and the eggplant begins to shrink transfer it to a bowl or plate with your tongs. Let cool.
If working with an electric stovetop you’ll want to use your oven and broiler for this first step. Slice eggplant in half and coat with coconut oil. Puncture skin a few times with a fork and roast at 450 skin side up for 20 minutes. Broil for an additional 5 minutes once baked. Transfer to a bowl or plate and let cool a bit.
Drizzle eggplant with olive oil and tahini and begin to mash it with a fork. Season with salt and red pepper and enjoy!
Roasted Veggie Ingredients:
Head of Cauli
Head of Broccoli
1.5 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp chipotle chili powder
Roasted Veggie Directions:
Preheat your oven to 425 degrees and ready a baking sheet lined with parchment paper
Cut bottom of asparagus and set on one end of baking sheet. Drizzle with avocado oil, 1/2 tsp of the salt, and the black pepper
Cut your cauliflower and broccoli into bite-sized florets. Toss them into a bowl with a drizzle of your oil, the rest of your salt, and the rest of the spices (garlic, onion, oregano, chipotle). Mix until veggies are evenly coated then transfer to the empty part of the baking sheet.
Roast in oven for about 25 minutes
Enjoy and let me know what you think/how you chose to eat it in the comments below! <3