Eggplant and Cauliflower Salad
This is a delicious salad hot or cold.
It is a takeoff from my other eggplant salad.
Both are really good.
I served this at room temperature over lemon and oil arugula.
I actually ate it hot with a piece of cod and also put a fried egg on top of it.
One large thin eggplant, cut into nickel size cubes
One small head of cauliflower, cut into bite size pieces
4 cloves minced garlic
2 large sliced onions
4 tablespoons oil
One large red pepper cut into small cubes
1/2 cup fresh basil. 0nly use fresh
3 tablespoons dried mint
3 teaspoons dried oregano
One tablespoons honey
1/2 teaspoons red pepper flakes
3/4 teaspoon salt
The juice and zest of one lemon
Heat the oil and add the onion, garlic, eggplant and cauliflower.
Stir fry till soft.
Add the red pepper, salt, pepper, honey and all the herbs
Cook for five minutes
Add all the lemon juice and zest
Add 1/2 cup olives
Add 1/2 cup feta, mozzarella, goat ot blue cheese
Serve hot with some protein
Serve cold over arugula or spring mix sprinkled with lemon and oil
I also served this as a salsa with pita chips