Pan-roasted Cauliflower with Spiced Aubergine

Pan-roasted Cauliflower with Spiced Aubergine

This delicious vegan recipe combines a wonderful mix of textures - from the creamy, soft aubergine and crunchy chickpeas to the tender cauliflower and crisp pomegranate seeds. It's easy to make but looks really impressive!

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  • Serves4
  • Preparation Time15 mins
  • Cooking Time35 mins


  • 5 aubergines
  • 4 tablespoons rapeseed oil
  • 1 teaspoon turmeric
  • 4 tablespoons Kikkoman Soy Sauce
  • 1 teaspoon ground cumin
  • 1 clove garlic, crushed
  • 5 g fresh ginger, grated
  • 1 cauliflower, cut into large florets
  • 60 ml rapeseed oil
  • 100 g chickpeas, cooked or from a tin
  • 1 teaspoon tomato puree
  • 1 teaspoon paprika
  • ½ pomegranate


1. Preheat the oven to 200 ° C.

2. Cut the aubergines in halve lengthways. Score the flesh with a knife and brush over 3 tbsp of rapeseed oil. Place on a baking sheet lined with baking paper and bake in the oven for about 20-25 minutes. Then remove the soft flesh from the skin with a spoon and place in a bowl. (Be careful, the aubergines are still hot). Mix the flesh with turmeric, 2 tbsp Kikkoman soy sauce, cumin, garlic and ginger.

3. Fry the cauliflower florets in a pan with 60 ml of rapeseed oil for 10 minutes or until cooked. Season with 2 tbsp Kikkoman soy sauce.

4. Put the chickpeas in a colander and rinse under cold water. Fry in a pan with 1 tbsp rapeseed oil for a few minutes. Season to taste with tomato puree and paprika.

5. Remove the pomegranate seeds from the fruit. Serve the pan-roasted cauliflower with chickpeas, spiced aubergine and pomegranate seeds

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