3: Wash, dry and cut into slices, about 1 cm (0.5 inch) thick, 500 g egg-plant or aubergine. These are purple eggplants, but if you don't have any, use regular eggplants, not too big in this case. Set aside.
5: In a large saucepan over medium heat, pour 4 tablespoons olive oil and when it is hot, add the shallot. Add salt and pepper and cook for 1 minute without browning.
6: Add the eggplant and mix well.
7: Grill them to your liking, stirring occasionally.
8: Add the cauliflower.
9: Then add 150 g Greek Pesto, mix well and let it warm up. Just before serving, add the chopped parsley.
Remarks
It may be tempting at step 7 to add more oil as the eggplant absorbs a lot of it, but it is not necessary. You can add a squeeze of lemon juice before serving.