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
ROASTED EGGPLANT GARLIC SALAD
Provided by Food Network
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
- Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.
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