1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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".

15K 5/5 based on 1 reviews

Last modified on: September 4^th 2022

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 30 min.

Cauliflower and purple eggplant with Greek pesto

Prepare 700 g cauliflower, then cook it in boiling salted water until tender.

Stage 2 - 2 min.

Drain and set aside.

Stage 3 - 5 min.

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.

Prepare 1 shallot.

Stage 5 - 1 min.

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.

Add the eggplant and mix well.

Stage 7 - 10 min.

Grill them to your liking, stirring occasionally.

Stage 8 - 1 min.

Add the cauliflower.

Stage 9 - 3 min.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,384 Kcal or 5,795 Kj	87 gr	107 gr	291 gr
69 %	33 %	10 %	44 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
96 Kcal or 402 Kj	6 gr	7 gr	20 gr
5 %	2 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
346 Kcal or 1,449 Kj	22 gr	27 gr	73 gr
17 %	8 %	3 %	11 %

% 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).

Possible allergens in this recipe: Milk

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.

This recipe uses (among others)

	Cauliflower: You can check-out other recipes which use it, like for example: Crunchy Cauliflower Salad with Lemon, Creamy Winter Vegetable Soup, Cauliflower "moelleux" in ramekins, Du Barry soup, Harvest Gratin, ... All
	Egg-plant or aubergine: You can check-out other recipes which use it, like for example: Moussaka, Madras rice, Ratatouille, Vegetable tian, Ratatouille confite, ... All
	Greek Pesto: You can get more informations, or check-out other recipes which use it, for example:
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with diced vegetables and flax seeds, Tapenade, Pork chops with a duo of brassicas, Cretan Bread, Raw beetroot salad, ... All