Roasted Eggplant & Cauilflower

January 31, 2026

super easy

We can eat these every Shabbos and not tire of them – especially drizzled with freshly prepared tahini! Roasted veggies are a big hit, and these are a nice change-up from the usual squash, onions, and peppers.

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Directions

1.

Slice in half, spray with olive oil, sprinkle with grill or chicken spice (Pereg is my favorite), and bake face down at 400 for about 30 min. or until totally soft. Drizzle with techina and fresh or dried parsley before serving. (This can be made with a head of cauliflower, as well.)

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