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Salad recipe with oven vegetables and baked aubergine

Roasted Vegetable Salad Recipe | Quick & Easy Baked Veg Salad | Ruchi's Kitchen (April 2019).


Salad is not the same salad. Especially this creation with currants, cauliflower and buckwheat surpasses any boring iceberg lettuce with tomato and cucumber. The special feature: The salad is served with spicy oven vegetables and baked aubergine. That's what we call pleasure!

Recipe for salad with oven vegetables and baked eggplant

Ingredients for 4 servings

For the salad

  • 200 g buckwheat
  • salt
  • 1 cauliflower (small florets)
  • 1 red onion (chopped)
  • 1/2 bunch of plain parsley (chopped)
  • 3-4 tablespoons olive oil
  • coarse pepper (mill)
  • about 1 tablespoon of maple syrup
  • 200 g redcurrants (cleaned)

For the eggplants

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  • 2 eggplants
  • 100 g paprika and tomato spread
  • about 4 tablespoons hummus (refrigerated shelf)
  • 1 tbsp almonds
  • about 1/2 bunch of smooth parsley (chopped)
  • about 20 g of whole grain rice (puffed, unsweetened)

For the vegetables

  • 2 mini-cucumbers (lengthwise halved)
  • 1 bunch of radishes (halved)
  • 1 onion (columns)
  • 2 tbsp olive oil
  • some twig oregano


  1. Cook buckwheat according to the instructions in boiling salted water. Put in a sieve, rinse briefly, drain. Cook the cauliflower florets in salted water for about 5 minutes. Drain. Mix everything with onion, parsley, oil, pepper and maple syrup. Season with salt, fold in berries.
  2. Halve the aubergines lengthways, season with salt, cover with a pan and cover with water for 7-10 minutes.
  3. Put the vegetables on a baking tray, mix with salt, pepper and oil and add to one half. Place the aubergines next to it and spread the paprika spread on it. Cook everything in a hot oven (160 degrees, middle) for about 8 minutes.
  4. Garnish the oven-baked vegetables in portions on a salad, add a bit of hummus next to each one. Put eggplant halves on top, sprinkle with almonds, parsley and popped rice. Serve with oregano to taste.

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