Smoky Roasted Aubergine and Tahini Spelt Grain Bowl

A spelt roasted aubergine and tahini bowl combines chewy whole spelt grains, caramelized aubergine wedges, and a lemony tahini sauce in one warm bowl. The aubergine roasts at 220 C / 425 F until the edges turn deep brown and the inside is soft enough to pierce with a fork. Spelt keeps its bite even after simmering, so the bowl stays textured rather than mushy.

I roast the aubergine in a single layer so it caramelizes instead of steaming. Crowd the pan and you’ll end up with soft, pale wedges instead of golden ones, that’s the one step worth watching.

The tahini sauce ties everything together with lemon and garlic, thinned with a few tablespoons of water until it pours easily. Pomegranate seeds and toasted pine nuts add crunch and color on top.

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This bowl works for a weeknight dinner or meal prep. You can cook the spelt and tahini sauce a day ahead, then roast the aubergine fresh when you’re ready to eat.

Why You’ll Love This Recipe

• Caramelized aubergine adds a smoky, roasted depth
• Chewy spelt keeps the bowl filling and textured
• Tahini sauce comes together in about five minutes
• Works as a make-ahead lunch or weeknight dinner

Ingredient Notes

• spelt berries: Whole spelt berries hold their chew after simmering. Pearled spelt cooks faster but turns out softer.
• aubergine: Choose firm, glossy aubergines with tight skin. Older ones turn bitter and spongy once roasted.
• tahini: Use a runny, well-stirred tahini. Thick or separated jars make a grainy, clumpy sauce.
• pomegranate seeds: Fresh arils add tartness and crunch. Dried cranberries work in a pinch, though the flavor turns sweeter.
• pine nuts: Toast in a dry skillet for 2 to 3 minutes until golden. Sesame seeds are a fine substitute.

Print Recipe

Healthy

Smoky Roasted Aubergine and Tahini Spelt Grain Bowl

Author: Valentina Cooking Method: Mixed Cuisine: Middle Eastern Courses: Main Course Recipe Keys: B budget-friendly H healthy dinner H high fibre M meal prep O one-bowl P plant-based Vegan W wholegrain

Difficulty: Easy Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: £ 2.20 Calories: 232

Best Season: Summer, Fall

Dietary:

C Contains gluten C contains nuts D Dairy-Free E Egg-free S soy-free V Vegan V Vegetarian

Description

This bowl pairs deeply caramelized aubergine wedges with nutty whole spelt and a lemony tahini sauce, finished with pomegranate and toasted pine nuts.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the spelt

• 200 g whole spelt berries (rinsed)
• 600 ml water or vegetable stock
• ¹⁄₂ tsp salt

For the roasted aubergine

• 2 aubergines (large (about 600 g); cut into wedges)
• 3 tbsp olive oil (for roasting)
• 1 tsp ground cumin
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper

For the tahini sauce

• 60 g tahini ((about 4 tbsp); well-stirred)
• 2 tbsp lemon juice
• 1 garlic clove (small; grated)
• 3 cold water (-4 tbsp; more as needed)
• 1 pinch salt

To finish

• 50 g pomegranate seeds
• 2 tbsp pine nuts ((20 g); toasted)
• 1 fresh parsley (small handful; chopped)
• 1 tbsp olive oil (for drizzling)
• 1 pinch chili flakes (optional)

Instructions

Cook the Spelt

1. Rinse the spelt berries under cold water using a fine-mesh sieve.
2. Bring the water or stock and 1/2 tsp salt to a boil in a 2-quart / 1.9 L saucepan. Add the spelt, lower the heat, and simmer for 25 to 30 minutes until tender but still chewy.
3. Drain any extra liquid and set the spelt aside, covered, to keep warm.

Roast the Aubergine

1. Heat the oven to 220 C / 425 F and line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment.
2. Cut the aubergines into wedges and toss in a mixing bowl with the olive oil, cumin, smoked paprika, 1/2 tsp salt, and black pepper.
3. Spread the wedges in a single layer on the sheet pan, leaving space between pieces so they roast instead of steam.
4. Roast for 25 to 30 minutes, turning once, until the edges are deeply browned and the flesh is soft enough to pierce easily with a fork.

Make the Tahini Sauce

1. Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden. Remove immediately to avoid burning.
2. Whisk the tahini, lemon juice, and grated garlic together in a small bowl until it seizes and turns pasty.
3. Add the cold water 1 tablespoon at a time, whisking, until the sauce is smooth and pourable. Season with a pinch of salt.

Assemble the Bowl

1. Divide the warm spelt among four bowls and top with the roasted aubergine wedges.
2. Drizzle the tahini sauce generously over each bowl.
3. Finish with pomegranate seeds, toasted pine nuts, chopped parsley, a drizzle of olive oil, and chili flakes if using.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 232kcal

% Daily Value *

Total Fat 26g40%

Saturated Fat 4g20%

Sodium 480mg20%

Potassium 650mg19%

Total Carbohydrate 50g17%

Dietary Fiber 11g44%

Sugars 7g

Protein 12g24%

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Vitamin A 300 IU

Vitamin C 8 mg

Calcium 90 mg

Iron 3 mg

Vitamin E 3 mg

Vitamin K 15 mcg

Thiamin 0.3 mg

Riboflavin 0.2 mg

Niacin 3 mg

Vitamin B6 0.3 mg

Folate 60 mcg

Phosphorus 220 mg

Magnesium 80 mg

Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Roast aubergine in a single layer for real caramelization.
• Soak spelt for 20 minutes to shorten the simmer time.
• Thin tahini sauce gradually, it thickens fast with lemon juice.
• Cook spelt and roast aubergine at the same time to save 15 minutes.

Keywords: spelt bowl, roasted aubergine, tahini sauce, spelt grain bowl, vegan bowl recipe