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".
32 K 5/5 (1 reviews)
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Last modified on: September 4th 2022
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Cauliflower and purple eggplant with Greek pesto : Stage 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 : Stage 2
Drain and set aside.

Stage 3 - 5 min.
Cauliflower and purple eggplant with Greek pesto : Stage 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 : Stage 4

Stage 5 - 1 min.
Cauliflower and purple eggplant with Greek pesto : Stage 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 : Stage 6
Add the eggplant and mix well.

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

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

Stage 9 - 3 min.
Cauliflower and purple eggplant with Greek pesto : Stage 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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %110 RDI=10 %290 RDI=40 %1,380 RDI=70 %5,790 RDI: 70 %
Per 100 g6 RDI=2 %7 RDI=1 %20 RDI=3 %100 RDI=5 %400 RDI: 5 %
Per person20 RDI=8 %30 RDI=3 %70 RDI=10 %350 RDI=20 %1,450 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 6.00 €
  • Per person : 1.50 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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