Roasted cauliflower and eggplant salad
User Reviews
4.8
10 reviews
Excellent
Roasted cauliflower and eggplant salad
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A simple combination that makes a delicious side.
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Ingredients
- 11 oz eggplant aubergine
- 12 oz cauliflower florets only
- 3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the dressing
- 4 tablespoon parsley roughly chopped
- 2 tablespoon tarragon roughly chopped, leaves only
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- ½ teaspoon Dijon mustard
Instructions
- Preheat the oven to 400F/200C.
- Dice the eggplant into roughly ¾in/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 Information
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Calories
201kcal
(10%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Sodium
327mg
(14%)
Potassium
481mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
375IU
(8%)
Vitamin C
49.7mg
(55%)
Calcium
41mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 327mg | 14% |
| Potassium | 481mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 49.7mg | 55% |
| Calcium | 41mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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