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Salad recipe with oven vegetables and baked aubergine


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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