Spiced Roasted Cauliflower and Eggplant
Cauliflower and eggplant roasted with warm spices until golden and tender. An easy Mediterranean Diet side dish that comes together with mostly hands-off oven time.
Servings: 6
Calories: 113kcal
Ingredients
- 1 small cauliflower cut into small florets
- 1 medium eggplant cut into ½-inch cubes
- ¼ cup extra virgin olive oil
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp chopped parsley or mint
Instructions
- Preheat the oven to 425°F.
- Cut the cauliflower into small florets. Cube the eggplant into ½-inch pieces. If the skin feels tough, peel some of it off with a vegetable peeler first.
- In a large bowl, toss the cauliflower and eggplant well with the olive oil. Use a bowl big enough to give the vegetables room to move.
- Sprinkle the spice mix over the vegetables in stages rather than all at once, tossing well between additions so it coats evenly.
- Spread the vegetables across two parchment-lined baking sheets, making sure not to crowd them.
- Bake for 25 minutes, rotating the sheets halfway through. No need to toss the vegetables on the sheet.
- Transfer to a serving platter, sprinkle with parsley or mint, and serve warm.
Notes
- Serve with cilantro tahini dressing, tzatziki, or ladolemono.
- Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven for 8-10 minutes.
- Adjust the cayenne up or down depending on your spice preference.
Nutrition
Calories: 113kcal | Total Carbohydrate: 7g | Protein: 2g | Total Fat: 9g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 330mg | Dietary Fiber: 3g | Total Sugars: 4g | Vitamin A: 252IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg