Roasted Eggplant Salad With Garlic Riced Cauliflower Recipes

ROASTED CAULIFLOWER AND EGGPLANT SALAD

Steps:

• Preheat the oven to 400F/200C.
• Dice the eggplant into roughly 3/4in/2cm dice and cut any larger cauliflower florets to give you roughly the same sized pieces. Toss both in the oil, salt and pepper in a large roasting dish so you have all in one layer, as far as possible.
• Roast the vegetables for approx 20 minutes until tender.
• You can cool the vegetables and store in the refrigerator for a day or two. If using immediately, while they are roasting chop the herbs and blend with the lemon juice, oil and mustard. Pour over the roast vegetables and serve - warm, room temp and cold all work.

ROASTED EGGPLANT SALAD WITH GARLIC RICED CAULIFLOWER

Steps:

• Pre-heat oven to 350. Place the sliced eggplants and green beans on a baking tray and season with 2 tablespoons of the garlic oil and salt and pepper. Place the riced cauliflower on a separate baking tray and season with the remaining garlic oil and salt and pepper.
• Place in the oven and set timer for 15 minutes. Take out the green beans and put on a platter. The beans have finished cooking. Flip the eggplant slices over and stir the cauliflower rice. Cook for a further 15 minutes until the eggplant slices and cauliflower is nice and brown.
• While the vegetables are cooking boil some water in a sauce pan. Once the water has started boiling, carefully drop in the eggs and cook for 6 minutes. Take the eggs out of the boiling water and place in a bowl with ice water. Peel the eggs and set aside with the green beans.
• To Serve Lay out some Asian Greens in a bowl and top with the cauliflower rice and arrange the eggplant, green beans, tomatoes and an egg on top. Garnish with the sliced green onions and serve with the Sesame Tamari Dressing.

ROASTED EGGPLANT GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F.
• Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
• Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.

SPICY EGGPLANT AND CAULIFLOWER WITH BASIL

Steps:

• Heat oven to 450°F
• In a large saucepan, combine the rice, 1/2 teaspoon of salt, and 4 1/2 cups water and bring to a boil. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
• Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
• Toss with the eggplants and cauliflower, then transfer to a roasting pan, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
• Add the chickpeas during the last 5 minutes of cooking.
• Remove from oven and toss with the bean sprouts and basil.
• Serve vegetables over the rice.