Bowery’s Spicy Herby Green Tahini Sauce over Roasted Eggplant

Name: Bowery’s Spicy Herby Green Tahini Sauce over Roasted Eggplant
Ingredients: 4 small to medium eggplants (about 2 lb.), halved lengthwise; ¼ cup harissa; 2 tablespoons honey; 9 tablespoons extra-virgin olive oil, divided; kosher salt; ¼ cup plus 2 tablespoons fresh lemon juice, divided; 1 teaspoon finely grated lemon zest; 1 seeded jalapeño; 2 garlic cloves, crushed; 3/4 cups Bowery Cilantro, packed, leaves and tender stems; 3 tablespoons extra-virgin olive oil; 3 tablespoons tahini; 6 radishes, sliced into rounds; 1/2 small red onion, thinly sliced; 2 ½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa); 1 cup Bowery Basil leaves, torn; lemon wedges (for serving); Optional: 1 cup Bowery Baby Kale

boweryfarming.com

Making Mediterranean-inspired bowls at home has never been easier with this flavor-packed eggplant version. To bulk it up even more, throw in a handful of sturd

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Ingredients

4 small to medium eggplants (about 2 lb.), halved lengthwise
¼ cup harissa
2 tablespoons honey
9 tablespoons extra-virgin olive oil, divided
kosher salt
¼ cup plus 2 tablespoons fresh lemon juice, divided
1 teaspoon finely grated lemon zest
1 seeded jalapeño
2 garlic cloves, crushed
3/4 cups Bowery Cilantro, packed, leaves and tender stems
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
6 radishes, sliced into rounds
1/2 small red onion, thinly sliced
2 ½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa)
1 cup Bowery Basil leaves, torn
lemon wedges (for serving)
Optional: 1 cup Bowery Baby Kale