Cauliflower Eggplant Curry-Cumin Roast


I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
2 servings


  • 1 eggplant, peeled and sliced

  • 1 small head cauliflower, chopped

  • ¼ cup olive oil

  • 1 teaspoon curry powder

  • 1 teaspoon ground cumin

  • ½ teaspoon garlic salt

  • 6 fresh basil leaves, sliced


  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
28g Fat
24g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 346
% Daily Value *
Total Fat 28g 36%
Saturated Fat 4g 20%
Sodium 501mg 22%
Total Carbohydrate 24g 9%
Dietary Fiber 13g 46%
Total Sugars 10g
Protein 6g
Vitamin C 68mg 340%
Calcium 72mg 6%
Iron 2mg 13%
Potassium 1073mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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