Roasted brinjal and cauliflower


Since it’s still bitterly cold, especially in the evenings, we haven’t seen a lot of salads making its way onto our plates lately. We did however welcome creamy pastas, warm breads and chocolates by the truckload. It might be what the weather calls for, but according to Shakira and ol’ Wyclef my hips don’t lie.

It was time for something healthy that was tasty and comforting. I am very fond of brinjals, so it was a clear winner along with my hubby’s favourite, mushrooms. Add some cauliflower, baby onions and herbs and you’ve got a delicious meal (or side dish – depending on how hangry you are). No mess, no fuss.




4 baby brinjals, halved

4 baby onions

200 g cauliflower florets

200 g mushrooms, halved

Olive oil

2 teaspoons thyme


  1. Arrange the vegetables in an ovenproof dish.
  2. Drizzle some olive oil over the veggies and sprinkle on the thyme.
  3. Cover the dish with a lid or foil and bake at 180 degrees for about an hour.
  4. Serve hot with a dollop of cream cheese or crumble some feta on it.

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