Description

This warm salad offers a delightful fusion of textures and Middle Eastern-inspired flavors, making it a versatile side dish for various meals. At its heart are tender pieces of eggplant and cauliflower florets, simmered to perfection alongside diced tomatoes, creating a medley of soft and yielding vegetables. The aromatic spices of cumin, coriander, and paprika infuse the vegetables with a warm, earthy depth, complemented by the brightness of lemon, the savory notes of onion and garlic, and the subtle richness of stock.

This harmonious blend of ingredients melds together beautifully as it simmers, allowing the flavors to fully develop and deepen. The cooking process softens the vegetables while preserving their individual character, resulting in a satisfyingly textured base for the salad. A scattering of toasted pine nuts adds a welcome crunch, contrasting with the soft vegetables and offering a delicate nutty flavor.

Fresh cilantro, sprinkled generously over the top, provides a refreshing herbal counterpoint to the warm spices, adding a vibrant aroma and a touch of freshness. The salad is a flavorful accompaniment to grilled chicken, pork, or lamb, enhancing the savory notes of the meats with its complex spice profile. Alternatively, it can be served alongside a creamy dip and warm flatbread, creating a light yet satisfying meal.

The dish is easily adaptable to different dietary preferences. Vegetable stock can be used in place of chicken stock, making it suitable for vegan and vegetarian diets. This simple substitution maintains the dish's overall flavor profile while catering to specific dietary needs.

Each ingredient plays a crucial role in the overall composition of the salad, contributing to its unique flavor, texture, and visual appeal. The result is a dish that is both comforting and exciting, perfect for adding a touch of global inspiration to any meal.

Preparation Time

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Nutrition Information

Per 1 portion serving

Calories

420 Kcal

Carbs

12 g

Fiber

6 g

Sugar

6 g

Protein

9 g

Fats

38 g

Saturated Fats 6 g

Unsaturated Fats 30 g

Cholestrol 190 mg

Sodium 670 mg

Potassium 750 mg

Zylo AI

Your Personal
Nutrition
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Name: Keto Warm Eggplant and Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 portion
Cuisine: Lunch
Ingredients: 3 tablespoon Extra virgin olive oil; 2 cup Cauliflower Florets; 1 small - 2 2/5" diameter Tomato; 1 small Eggplant; 1 tablespoon Tomato paste; 1 tablespoon, whole pieces Pine nuts; 1 teaspoon Cumin, ground; 1 1 tsp Ground Coriander; 1 tsp Gourmet Collection Smoked Paprika; 1 tsp Lemon Peel Or Zest Raw; 1 tablespoon Cilantro; 1 clove Garlic; 0.5 small Red onion; 0.5 cup Chicken broth, bouillon or consomme, homemade; 0.5 teaspoon Salt, sea salt; 0.13 teaspoon Black pepper

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Ingredients

Extra virgin olive oil

3 tablespoon

Cauliflower Florets

2 cup

Tomato

1 small - 2 2/5" diameter

Eggplant

1 small

Tomato paste

1 tablespoon

Pine nuts

1 tablespoon, whole pieces

Cumin, ground

1 teaspoon

Ground Coriander

1 1 tsp

Gourmet Collection Smoked Paprika

1 tsp

10.

Lemon Peel Or Zest Raw

1 tsp

11.

Cilantro

1 tablespoon

12.

Garlic

1 clove

13.

Red onion

0.5 small

14.

Chicken broth, bouillon or consomme, homemade

0.5 cup

15.

Salt, sea salt

0.5 teaspoon

16.

Black pepper

0.13 teaspoon

Instructions

Dice the cauliflower florets into bite-sized chunks. Add the cauliflower florets to a small pan of boiling water. Simmer for 6-7 minutes or until just tender. Drain completely and set aside to steam dry.

While the cauliflower is cooking, dice the eggplant into 1/2 inch sized cubes. Heat the olive oil in a skillet over a medium heat. Add the eggplant and cook through until tender and starting to brown. Remove from the skillet with a slotted spoon and set aside with the cauliflower.

Finely dice the onion and tomato and crush the garlic. Add the onion and tomato to the skillet used to cook the eggplant, adding a splash of oil if the pan is dry. Sweat for a few minutes until tender and fragrant. Then, add the garlic and sweat for a minute more.

Add the tomato paste, cumin, coriander, paprika, lemon zest salt and pepper to the skillet. Mix well to combine and gently cook through for a minute. Add the stock and bring up to a boil.

Reduce to a simmer and add the cauliflower and eggplant to the skillet. Stir well to combine, coating the vegetables in the sauce. Continue to simmer until the sauce is almost completely evaporated. Transfer to a serving dish.

Wipe the skillet clean and add the pine nuts. Toast gently over a low heat for 3-4 minutes or until lightly golden. Keep an eye on these to ensure they do not burn. Chop the fresh cilantro and scatter over the warm vegetable salad. Sprinkle over the toasted pine nuts. Serve with your preferred Keto main.

Keto Warm Eggplant and Cauliflower Salad Recipe