Roasted cauliflower and eggplant salad

1 medium eggplant (cut into thick semi circle slices)
1 head of cauliflower (cut into large florets)
½ tablespoon paprika
½ tablespoon red chilli powder (or to taste)
1 tsp crushed black pepper
4 tablespoon olive oil
½ tablespoon salt (or to taste)
1 tablespoon honey
Chopped mint leaves to taste


Dressing :
⅓ cup thick yogurt
2 tablespoon tahini
Juice of 1 large lemon (or to taste)
1 teaspoon Zaatar seasoning (or chopped mint leaves)

Grease a baking dish with some oil and place the cauliflower florets and sliced eggplant. (make sure not to cut the eggplant slices too thin or they won’t hold shape).

Sprinkle the veggies with ½ tbsp paprika, 4 tbsp olive oil, ½ tbsp chilli powder, 1 tbsp honey, ½ tbsp salt and 1 tsp pepper.

Use your hands to rub all the spices evenly on the cauliflower and eggplant.


Bake the cauliflower and eggplant in a preheated oven at 430 F for 45 minutes.

Keep an eye though, you are looking for a nice golden brown color.
Once done, let the cauliflower and eggplant cool a little bit.


In the meanwhile, let's make the dressing. In a bowl, add ⅓ cup of yogurt, juice of 1 lemon, 2 tbsp tahini and 1 tsp zaatar. Whisk well and keep aside.

Take out the roasted cauliflower and eggplant in a wide dish, make sure not to break the eggplant. Add dressing to taste and sprinkle with chopped mint leaves.

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