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Roasted cauliflower and burnt aubergine with tomato salsa

Golden roasted cauliflower meets smoky burnt aubergine strands.
Bright tomato salsa cuts through with lemony, herby tang.
Serve it piled up and let every bite feel rich and fresh.

dinner ⏱ 95 min 330 kcal / portion 25.0 g carbs / portion (estimated) vegan 🔗 Original source

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Roasted cauliflower and burnt aubergine with tomato salsa
v3 · rb0e705f985 20260727Z1751 4 pieces aubergine 37 ml lemon juice 73.9 ml olive oil salt and black pepper to taste 🔥 char the aubergines at the stove or in a hot oven until very burnt ⏳ ⏱ 60 min scoop the aubergine flesh, then drain it and cool pull apart the aubergine flesh into long strands ⏳ mix the aubergine strands with garlic, lemon juice, cider vinegar, and salt; then chill if making ahead 🔥 preheat the oven to 200°C fan 🔥 ⏱ 30 min roast the cauliflower with olive oil, coriander seeds, turmeric, salt, and pepper until golden and tender 🌀 mix tomato salsa: tomatoes, parsley, oregano, olive oil, lemon juice, and salt 🍽 spread the aubergine on a serving plate and arrange the cauliflower on top 🍽 spoon over the tomato salsa and garnish with mint and parsley Roasted Cauliflower & Aubergine 🎉 1 piece garlic clove 2 tbsp cider vinegar 800 g cauliflower 1 tsp coriander seed ¾ tsp ground turmeric 240 g tomato 10 g parsley 1 tbsp oregano leaf 5 g mint leaf 5 g parsley leaf garlic clove, cider vinegar 7 ml lemon juice salt and black pepper cauliflower, coriander seed, ground turmeric 44 ml tomato, parsley, oregano leaf 30 ml 30 ml mint leaf, parsley leaf
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Preparation steps

  1. char the aubergines at the stove or in a hot oven until very burnt
  2. scoop the aubergine flesh, then drain it for at least 60 min and cool
  3. pull apart the aubergine flesh into long strands
  4. mix the aubergine strands with garlic, lemon juice, cider vinegar, and salt; then chill if making ahead
  5. preheat the oven to 200°C fan
  6. roast the cauliflower with olive oil, coriander seeds, turmeric, salt, and pepper until golden and tender for 30 min
  7. mix tomato salsa: tomatoes, parsley, oregano, olive oil, lemon juice, and salt
  8. spread the aubergine on a serving plate and arrange the cauliflower on top
  9. spoon over the tomato salsa and garnish with mint and parsley

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