Roasted Carrot and Eggplant Salad with Honey and Cumin

Carrot and eggplant salad roasted with honey and cumin, serve warm as an accompaniment to a main course or mixed salad. For my little citrus vinaigrette, it’s too simple. Add all the ingredients to a small jar and shake… the vinaigrette is ready!

Ingredients

• 1 bunch of top carrots
• 1 organic eggplant
• 1 tsp cumin seeds
• 2 tablespoons of honey
• olive oil
• salt and pepper
• For the salad
• Green salad mix (mesclum)
• 1/2 pomegranate
• For the vinaigrette
• 4 tbsp olive oil
• 3 tbsp squeezed orange juice
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• salt and pepper

Preparation

1. Preheat the oven th. 225°C.
2. Cut the carrots at the base of the foliage then peel them.
3. Wash the carrots and cut them in half lengthwise.
4. Wash the eggplant. Remove the stem and cut it into fairly thick slices.
5. In a dish place the carrots and drizzle them with olive oil, add the honey, cumin seeds, salt and pepper and mix generously. The carrots should be well coated with this mixture.
6. Arrange the carrots on a baking tray covered with a sheet of parchment paper.
7. In the same dish you used for the carrots, place the eggplants.
8. Simply drizzle with olive oil. Be careful, 2 or 3 tablespoons of olive oil are enough because the eggplant tends to absorb everything! Salt and pepper and mix. I didn’t add any honey or cumin to the eggplants, as there was more left at the bottom of the dish. And I love cumin when the taste remains discreet.
9. Spread the eggplants on the baking sheet with the carrots. Bake for 40 minutes.