Sumac Roasted Eggplant and Cauliflower Salad

February 28, 2015

Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers

Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers

My favourite eggplant recipes generally see them slow cooked or roasted, but both of which are much more suitable for cooler weather rather than in the height of summer. Late summer and early autumn are the perfect time to make the most of eggplant in baked and roasted dishes, and this recipe is no exception. This (very!) late summer salad is made with eggplant and cauliflower that’s been roasted in sumac and other Middle Eastern spices. The result is a slightly sweet and zesty salad that is satisfying yet light. This salad would be perfect at a pot luck, as part of a vegetarian banquet meal, or in your lunch box. Great at room temperature, it can easily be made ahead.

Today is the last day of summer down here in Melbourne, and I have a feeling we aren’t going to get many more warm days like today has been (it was about 31 degrees C).  It’ll still be warm enough for salads though!

Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers

Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers Sumac Roasted Eggplant and Cauliflower Salad - Homespun Capers

Sumac Roasted Eggplant and Cauliflower Salad

  • Servings: 4
  • Time: 35min
  • Print

Sumac is a spice that is used in Middle Eastern cooking. Made from the dried and ground fruits of the sumac plant, the spice brings a tart and lemony flavour to salads and cooked dishes. Pomegranate molasses is a tart and sweet condiment, made from reduced pomegranate juice. Find both at Middle Eastern grocery stores or good supermarkets. If inclined, you can still make this salad without the pomegranate molasses (just use lemon juice and olive oil instead) it will still be delicious.

Serves 4.

Sumac Roasted Eggplant and Cauliflower Salad

1 large eggplant (aubergine), cut into 2cm cubes
1/2 large cauliflower head, florets separated
1 small brown onion, quartered and sliced
2 cloves of garlic, peeled and sliced
1/2 cup extra virgin olive oil
4 tsp sumac
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4-1/2 tsp dried red chilli flakes (or to taste)
1/4 teaspoon ground turmeric
1 tsp salt flakes (+ more to taste)
black pepper (to taste)

1 tsp pomegranate molasses (optional)
1 tbls lemon juice
1 tbls extra virgin olive oil
1 cup cooked French style lentil (such as Puy)

1 cup cherry tomatoes, halved
1/2 cup toasted walnuts, roughly chopped
1/2 cup fresh mint, torn
1/2 cup fresh coriander (cilantro), torn
1 pomegranate, seeds removed

Set your oven to 200C.

In a roasting pan, mix together the eggplant, cauliflower, onion and garlic. Add the olive oil and spices, and stir until well coated. Roast in the oven for 30 min, tossing occasionally to prevent burning.

In a large bowl, mix together the pomegranate molasses, lemon juice and oil, and stir through the cooked lentils. Add the roasted vegetables and toss. Taste and salt if desired.

Place on a serving platter and top with the walnuts, tomatoes, herbs and pomegranate. Serve warm or at room temperature.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: