Antipasti of eggplant with cauliflower
4 servings
80 minutes
Eggplant and cauliflower antipasti is a true symphony of Italian flavors. This dish, like sunny summer on a plate, reflects the tradition of combining simple yet rich vegetable ingredients. Tender eggplants, sweet red onions and peppers, young zucchinis and cauliflower are baked in a fragrant sauce of olive oil and date honey, filling the kitchen with a magical aroma. The roasted vegetables develop a caramelized crust that reveals their natural taste while garlic adds spice. This dish is perfect as an appetizer or a light side to main courses. It is served warm or hot, adding Mediterranean charm and delicate textures that awaken the appetite and make every bite enjoyable.
1
Slice the eggplant into 1.5 cm rings, sprinkle with coarse salt, and let sit for 30 minutes. Rinse and dry with a paper towel.
- Eggplants: 1 piece
- Salt: to taste
2
Cut all vegetables into roughly equal pieces (not finely). Leave the garlic in its skin.
- Sweet red onion: 2 pieces
- Garlic: 5 clove
- Young zucchini: 2 pieces
- Cauliflower: 1 head
- Red sweet pepper: 1 piece
3
Mix the sauce ingredients (olive oil, honey, salt, pepper) and pour over the vegetables. Mix well by hand.
- Olive oil: 1.3 glass
- Date honey: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Transfer to a greased dish, cover tightly with foil, and place in a preheated oven at 180 degrees for 1 hour.
5
Increase the temperature to 200, remove the foil, and hold for another 15-20 minutes until the vegetables are done.
6
Serve hot or warm.