Quinoa Bowl with Crispy Brussels Sprouts, Eggplant and Tahini

cooking.nytimes.com

Kissa Batul

I like food in my belly all the time!

subheading: FOR THE DRESSING:

2 tablespoons fresh lemon juice, plus more as needed

1 garlic clove, finely grated or minced

¼ teaspoon kosher salt, plus more as needed

¼ cup extra-virgin olive oil

3 tablespoons tahini

subheading: FOR THE GRAIN BOWL:

1 pound brussels sprouts, cleaned and trimmed (halved if they’re larger than 1 inch)

1 ½ pounds eggplant, cut into 1 ½-inch pieces

Extra-virgin olive oil

½ teaspoon kosher salt, plus more as needed

1 cup quinoa

2 tablespoons fresh lemon juice

1 tablespoon honey or agave syrup

Large pinch of red-pepper flakes, plus more for serving

1 cup cherry tomatoes, quartered

Fresh mint leaves, for serving

Directions at cooking.nytimes.com

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