Cauliflower and purple eggplant with Greek pesto

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 700 g cauliflower
• 2 500 g egg-plant or aubergine
• 3 1 shallot
• 4 4 tablespoons olive oil
• 5 150 g Greek Pesto
• 6 parsley
• 7 salt
• 8 pepper
• Total weight: 1,435 grams

Times:

Preparation	Cooking	Start to finish
42 min.	14 min.	56 min.

Step by step recipe

1	Prepare 700 g cauliflower, then cook it in boiling salted water until tender.
2	Drain and set aside.
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.
4	Prepare 1 shallot.
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.

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