Roasted Cauliflower with Eggplant
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15Prep Time Minutes
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45Total Time Minutes
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10Number of Ingredients
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4Servings
Preheat oven to 425˚F (220˚C). Toss together cauliflower, 2 tbsp (30 mL) olive oil, and half each of the cumin, salt and pepper. Arrange on parchment paper–lined baked sheet in single layer; bake for 20 to 25 minutes or until golden brown.
Meanwhile, heat remaining oil in large skillet set over medium heat; cook eggplant, onion, garlic, and remaining cumin, salt and pepper for 8 to 10 minutes or until golden and softened.
Stir in Ro*Tel® Original Diced Tomatoes & Green Chilies, bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until eggplant is tender.
Divide cauliflower among 4 bowls. Top with eggplant mixture. Sprinkle with cilantro.
Look for smaller eggplants, which are usually less bitter than larger ones.
Roasted Cauliflower with Eggplant