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Bowery’s Herby Green Tahini Eggplant Bowls

Bowery’s Herby Green Tahini Eggplant Bowls


  • 4 small to medium eggplants (about 2 lb.), halved lengthwise

  • ¼ cup harissa

  • 2 tablespoons honey

  • 9 tablespoons extra-virgin olive oil, divided

  • Kosher salt

  • ¼ cup plus 2 tablespoons fresh lemon juice, divided

  • 1 teaspoon finely grated lemon zest

  • 1 seeded jalapeno

  • 2 garlic cloves, crushed

  • 3/4 packed cups Bowery Cilantro leaves and tender stems

  • 3/4 packed cups mint leaves

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons tahini

  • 6 radishes, sliced into rounds

  • 1/2 small red onion, thinly sliced

  • 2½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa)

  • 1 cup Bowery Basil leaves, torn

  • Lemon wedges (for serving)


Whisk harissa, honey and 3 tablespoons oil in a small bowl. Place a rack in upper third of oven; preheat to 400° F. Score cut sides of eggplants with a sharp knife. Brush with half of harissa mixture and roast, skin side down, on a large rimmed baking sheet on upper rack, until tender and lightly browned, 22–28 minutes.

Increase oven temperature to 450°. Brush remaining glaze over cut sides of eggplants. Roast until glaze is browned and bubbling, 12–15 minutes. Let cool slightly.

Puree ¼ cup lemon juice, zest, jalapeno, garlic, cilantro, mint, 2 tablespoons oil, and ¼ cup cold water in a blender on high speed until smooth and very green. Add tahini and puree until smooth; season generously with salt.

Toss radish, onion, grains, and basil in remaining 2 tablespoons lemon juice and remaining 4 tablespoons oil until completely coated; season with salt. Divide eggplants among plates; spoon grain salad over. Top with herby green tahini cream.


Recipe developed by Rick Martinez for Bowery Farming.

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