Rating: 4.91 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.

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  • Place eggplant and cauliflower in a large bowl with a lid.

  • 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.

  • Bake in preheated oven until browned and caramelized, about 30 minutes.

Nutrition Facts

346 calories; protein 5.8g; carbohydrates 23.9g; fat 28g; sodium 501.1mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
06/05/2020
Great, even my husband who doesn't enjoy eggplant said he'd like it again, with more spice. Read More
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2018
This was delicious! I added two heaping tablespoons of minced garlic to the oil and spices and baked the dish for 45 minutes instead of 30 because I like it more browned. I also added Parmesan cheese over the whole thing at about 37 minutes. My husband and I both loved it and I will be making it again. Read More
(2)
Rating: 5 stars
03/31/2019
Delish! Along with the other reviews I too added garlic and I didn’t have any basil so added teaspoon of oregano and 1/2 teaspoon of cumin seeds.5 minutes before finishing I added canned chick peas and some baby spinach. Definitely make this again. Read More
(1)
Rating: 5 stars
06/05/2020
Great, even my husband who doesn't enjoy eggplant said he'd like it again, with more spice. Read More
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Rating: 5 stars
04/30/2020
Spectacular! Didn’t have egg plant so just used all cauliflower. Also did half olive oil and half avocado oil, and added black pepper. This is keeper! Can’t stop eating it! Read More
Rating: 5 stars
06/17/2021
Gobbled this up! My husband and I agreed we'd make this often--easy and had mesmerizing flavors! I cooked it longer by mistake but still fabulous. (Didn't need the parchment.) Read More
Rating: 5 stars
08/11/2018
Turned out great. Used Mexican oregano instead of basil and about a quarter teaspoon of kosher salt. Chopped one large cloves of garlic to add some additional flavor. Read More
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Rating: 5 stars
05/07/2020
This recipe couldn’t be easier or more flavorful! My family loved it too! I will definitely make this again! Read More
Rating: 4 stars
05/23/2019
I added fresh tomatoes and about a pound of sliced mushrooms. The family loved it. Served with some feta for added protein. Read More
Rating: 5 stars
11/04/2019
Surprisingly delicious for such a simple easy preparation. I made it exactly as described and we ate it as an appetizer. It s good as is or with dip. Read More