Roasted Eggplant & Tahini Bowl


Campbell’s Pho Broth combines with garlicky tahini, roasted eggplant, and sweet pomegranate seeds for a deeply flavoured bowl you’ll come back to again and again.
Directions
- Preheat oven to 450°F. Scatter cubed eggplant on paper towel, sprinkle with salt and let sit for 10-15 min. Pat down access moisture with a paper towel.
- In a saucepan heat 1 tbsp of oil over medium heat with minced garlic, add quinoa and stir, add broth and bring to boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Remove from heat and keep covered.
- On a large baking sheet, spread out eggplant and sweet potatoes. Drizzle with 3 tbsp olive oil and season with salt, pepper, and sumac. Roast in oven, stirring occasionally, until charred and softened, about 25 minutes.
- In a small food processor add all the ingredients for the tahini sauce leaving out the parsley. Blend until smooth, stir in parsley.
- Arrange quinoa in bowls. Top with roasted veggies, shredded cabbage and pomegranate seeds, drizzle tahini sauce on top, garnish with fresh parsley.
Recipe Made With

CAMPBELL’S® Ready To Use Pho Broth
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