If you are looking for an easy dish to satisfy the body and soul look no further.
As a health-conscious mother of two little Ausralies (yep, that’s Aussie/Israelis) there are two questions I always seem to ask myself. Is it a rainbow of goodness that will fuel little bodies? Can we eat it with tahini and hommus?
Came up with a little something that seems to tick both boxes and tastes amazing. This meal is just 200 calories per serve. Eggplants are high in dietary fibre, assisting in weight loss by functioning as bulking agents, increasing satiety and reducing appetite so you feel full and reduce overall calorie intake. Eggplant is a rich source of vitamin C, K, B6, thiamin, niacin, magnesium, phosphorous, copper, dietary fibre, folic acid, potassium, and manganese. Tahini is a great booster of nutrient absorption to help you soak in all that yummy goodness. It is also high in amino acids and healthy fats. Sesame seeds are a good source of amino acids, vitamins E and B, trace minerals and fatty acids that all help with skin cell rejuvenation so you glow from the inside out!
- 4 medium tomatoes, halved and roasted
- 1 large eggplant roasted whole or over flame
- 1 medium or large onion, halved
- 1 head of garlic roasted 4 cups reduced-sodium chicken or vegetable broth
- 2-3 teaspoons ras al hanout*
- 1/4 cup tahini juice from
- 1/2 of a lemon
- 4 tablespoons nonfat plain Greek yogurt (optional)
- fresh chopped cilantro, for garnish
- Preheat oven to 200C
- Arrange tomatoes, eggplant, onion, and garlic on a baking sheet (if you don’t already have some leftover baba ganoush like me)
- Lightly spray with nonstick coconut oil and season with sprinkle with Himalayan salt flakes and roast for 45 minutes, until vegetables are tender and brown in spots.
- Place the tomato and eggplant in chilled water when they have cooled slightly. Remove peel and tomato seeds if desired.
- Squeeze the cloves of roasted garlic out of the head and add to the pot, along with the tomatoes and onion. Add the broth and ras al hanout. Bring to a boil, then reduce heat and simmer for 20 minutes, until onions are very tender.
- Puree with a stick mix or blender. I like to leave 1/2 cup of unblended content to create a little contrast in texture.
- Add the tahini and simmer for about 5 minutes.
- Squeeze in the lemon juice to finish, and season with salt and pepper.
- Garnish each bowl of soup with a dollop of yogurt and a sprinkle of cilantro.
- Servings Per Recipe: 4
Amount Per Serve
- Calories: 200.2
- Total Fat: 8.7 gm
- Cholesterol: 0.0 mg
- Sodium: 614.1 mg
- Total Carbs: 24.6 gm
- Dietary Fiber: 6.7 gm
- Protein 9.6 gm