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Cauliflower Eggplant Curry-Cumin Roast

Rated as 4.8 out of 5 Stars

"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
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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 346 calories; 28 23.9 5.8 0 501 Full nutrition

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Read all reviews 5
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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.

I added fresh tomatoes and about a pound of sliced mushrooms. The family loved it. Served with some feta for added protein.

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 p...

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 c...

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.