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Cauliflower Eggplant Curry-Cumin Roast

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"I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome."
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45 m servings 346 cals
Original recipe yields 2 servings


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  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
  2. Place eggplant and cauliflower in a large bowl with a lid.
  3. Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
  4. Bake in preheated oven until browned and caramelized, about 30 minutes.

Nutrition Facts

Per Serving: 346 calories; 28 g fat; 23.9 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 501 mg sodium. Full nutrition

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