Grilled cauliflower and eggplant with tomato salsa

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Recipe by Damaris Beems Course: Sides, VeggiesCuisine: Lebanese, Arabic, Palestinian




Cooking time


Grilling of the aubergines


Total time



Countless cauliflower haters have learned to appreciate cauliflower thanks to this dish. They openly declared this to me. They are overwhelmed by the deliciousness that cauliflower can bring. How great is that, right? The cauliflower is spicy, the eggplant is a wonderfully fresh counterpart and the tomato salsa brings everything together. It’s a surprising combination, but one that stays with you. In a very positive way, that is.


  • 1 cauliflower

  • 2 aubergines

  • 2 cloves garlic

  • 4 table spoons lemon juice

  • 2 table spoons wine vinegar

  • 50 ml olive oil

  • 1 table spoon coriander seeds

  • 1 table spoon kurkuma

  • 250 gram cherry tomatoes

  • 0,5 bouquet fresh oregano and flat parsley

  • salt and pepper


  • Cut off the crown of the aubergines and give them a few notches with a knife. Then put them on baking paper in a preheated oven at 200 degrees. Let them roast for 45 minutes and get completely soft inside.
    When they are ready, cut them in half lengthwise and scoop out the pulp with a spoon and put it in a food processor. Add the garlic, 2 tablespoons of wine vinegar, some salt and a tablespoon of lemon juice. Mix well.
  • Divide the cauliflower into small florets. Then put them in a large bowl. Add three quarters of the olive oil, turmeric and coriander seeds and mix well.
  • Finely chop the tomatoes, add the rest of the olive oil, lemon juice and the chopped oregano and parsley.
  • Now fry the cauliflower in a dry frying pan for about 10 minutes alternately. Should not be overcooked, still a little crispy.
  • Now you can start building up the dish. Spoon the aubergine puree into the bottom of a flat dish. Divide the cauliflower over it and then spoon the tomato salsa over it.

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