Cauliflower and purple eggplant with Greek pesto


Cauliflower and purple eggplant with Greek pesto
Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".
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Last modified on: September 4th 2022

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
42 min.14 min.56 min.
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Step by step recipe


Stage 1 - 30 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #1
Prepare 700 g cauliflower, then cook it in boiling salted water until tender.

Stage 2 - 2 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #2
Drain and set aside.

Stage 3 - 5 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #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.

Stage 4 - 3 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #4

Stage 5 - 1 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #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.

Stage 6 - 1 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #6
Add the eggplant and mix well.

Stage 7 - 10 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #7
Grill them to your liking, stirring occasionally.

Stage 8 - 1 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #8
Add the cauliflower.

Stage 9 - 3 min.
Cauliflower and purple eggplant with Greek pesto : Photo of step #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.
Keeping
1 or 2 days in the refrigerator, protected by a stretch film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
952 Kcal or 3,986 Kj34 gr65 gr110 gr
48 %13 %6 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
66 Kcal or 276 Kj2 gr5 gr8 gr
3 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
238 Kcal or 996 Kj9 gr16 gr27 gr
12 %3 %2 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 5.98 €
  • Per person : 1.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
CauliflowerCauliflower: You can check-out other recipes which use it, like for example: Roasted Cauliflower, Cauliflower coconut curry, Creamy risotto with vegetables , Duet of creamed cauliflower and cabbage , Vegetable tartare, ... All
Egg-plant or aubergineEgg-plant or aubergine: You can check-out other recipes which use it, like for example: Moussaka, Ratatouille confite, Madras rice, Vegetable tian, Two-cheese vegetable gratin, ... All
Greek PestoGreek Pesto: You can get more informations, or check-out other recipes which use it, for example:
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Vol-au-vent, Cabbage julienne with ham, Carrot-top pesto, Sliced chicken with mushrooms and broccoli, ... All
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