Roasted Cauliflower And Eggplant Salad Food
ROASTED CAULIFLOWER AND EGGPLANT SALAD
A simple combination that makes a delicious side.
Provided by Caroline's Cooking
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F/200C.
- Dice the eggplant into roughly 3/4in/2cm dice and cut any larger cauliflower florets to give you roughly the same sized pieces. Toss both in the oil, salt and pepper in a large roasting dish so you have all in one layer, as far as possible.
- Roast the vegetables for approx 20 minutes until tender.
- You can cool the vegetables and store in the refrigerator for a day or two. If using immediately, while they are roasting chop the herbs and blend with the lemon juice, oil and mustard. Pour over the roast vegetables and serve - warm, room temp and cold all work.
Nutrition Facts : Calories 201 kcal, Carbohydrate 9 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 327 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST
I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome.
Provided by Chicken Lover
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
- Place eggplant and cauliflower in a large bowl with a lid.
- Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
- Bake in preheated oven until browned and caramelized, about 30 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 23.9 g, Fat 28 g, Fiber 13 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 501.1 mg, Sugar 9.6 g
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