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4.8 from 15 votes

Roasted cauliflower and eggplant salad

A simple combination that makes a delicious side. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 201 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 11 oz eggplant aubergine
  • 12 oz cauliflower florets only
  • 3 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon 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

    Cup of Yum
  1. Preheat the oven to 400F/200C.
  2. 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.
  3. Roast the vegetables for approx 20 minutes until tender.
  4. 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

Calories 201kcal (10%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 327mg (14%) Potassium 481mg (14%) 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

% 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.