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Grilled aubergine Buddha bowl served
Smoky grilled aubergine Buddha bowl with chickpeas, avocado, and fresh herbs

Grilled aubergine Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of a Buddha bowl is abundance and balance: grain, vegetables, protein, and healthy fats in one bowl. The aubergine here isn't spongy but bakes to creamy perfection, chickpeas crunch, and avocado caresses like butter. A bowl where every bite is different, yet harmonious.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 420 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Griddle pan
  • Saucepan (for quinoa)
  • Sieve
  • Kitchen paper
  • Large serving bowl

Allergen Information

⚠️ Sesame seeds

Instructions

1 ✓

Place quinoa in a sieve and wash thoroughly under hot running water for 1-2 minutes. Cook in double the amount of salted water (approx. 15 mins), then let rest covered.

Tip: Hot water washing dissolves the bitter saponin from the grains.
2 ✓

Cut aubergine lengthways into 1cm slices. Salt both sides generously and let stand for 15 minutes until it starts to 'sweat'.

Tip: Salt draws water and bitter compounds from cells (osmosis), so the aubergine absorbs less oil during frying.
3 ✓

Pat aubergines dry with kitchen paper. Brush with olive oil, sprinkle with garlic powder and pepper. Grill in a hot griddle pan for 3-4 minutes per side until soft and striped.

Tip: A dry surface is essential for browning. If it stays wet, it just steams.
4 ✓

Meanwhile, fry the drained, patted-dry chickpeas in a little oil in a pan until skins crack and they become crispy.

Tip: Moisture is the enemy here too: the drier the chickpeas, the crispier the result.
5 ✓

Toss spinach with a drop of olive oil and lemon juice (no need to cook, acids soften it slightly).

Tip: Citric acid 'pre-digests' leaves, making them softer but keeping them fresh.
6 ✓

Assemble bowl: quinoa at bottom, topped with aubergine, spinach, crispy chickpeas, and sliced avocado around the edge. Sprinkle with sesame seeds and parsley.

Tip: Different temperatures and textures (warm quinoa, cold avocado, crispy chickpeas) make it exciting.

Recipe FAQ

Why is the aubergine bitter?
Older varieties may contain bitter compounds. Salting and resting helps draw this out along with moisture.
Why did the quinoa turn out bitter?
The grains are coated in saponin (natural insect repellent), which must be thoroughly washed off with hot water before cooking.

Ingredients

  • 2 whole Medium aubergines
  • 150 g Quinoa (dry weight)
  • 100 g Fresh spinach leaves
  • 150 g Cooked chickpeas (tinned is fine)
  • 1 whole Ripe avocado
  • 2 tbsp Fresh lemon juice
  • 4 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1.5 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Sesame seeds
  • 1 bunch Fresh parsley