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–+ servings
This roasted cauliflower and eggplant salad/side makes a versatile accompaniment to many meals. Great roasted veg flavor with a fresh herby, citrus dressing.
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4.80 from 5 votes

Roasted cauliflower and eggplant salad

A simple combination that makes a delicious side. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 201kcal
Author: Caroline
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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

  • 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

Calories: 201kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 327mg | Potassium: 481mg | Fiber: 4g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 49.7mg | Calcium: 41mg | Iron: 1.1mg
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