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 4th 2022
Keywords for this recipe:
1 kg 400 g cauliflower
1 kg egg-plant or aubergine
2 
8 tablespoons 
300 g 
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.
Prepare 1 kg 400 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, 1 kg 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.
These are purple eggplants, but if you don't have any, use regular eggplants, not too big in this case.
Set aside.
Stage 5 - 1 min.
In a large saucepan over medium heat, pour 8 tablespoons olive oil and when it is hot, add the shallot.
Add salt and pepper and cook for 1 minute without browning.
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 300 g Greek Pesto, mix well and let it warm up.
Just before serving, add the chopped parsley.
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.
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 |
| 2,768 Kcal or 11,589 Kj | 174 gr | 214 gr | 582 gr |
| 138 % | 67 % | 20 % | 88 % |
| 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 % |
How much will it cost?
- For 8 people : 11.97 €
- Per person : 1.50 €
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: Roasted Cauliflower, Cauliflower "moelleux" in ramekins, Warm cauliflower salad with two cheeses, Creamy Winter Vegetable Soup, Creamy risotto with vegetables , ... All |
 | Egg-plant or aubergine: You can check-out other recipes which use it, like for example: Moussaka, Vegetable tian, Madras rice, Ratatouille confite, Two-cheese vegetable gratin, ... 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: Savoury mini-madeleines with 2 cheeses, Roast Brussels sprouts with sage and lemon, Individual creamy endive gratins, Stuffed mushrooms au gratin, Verrine of avocado mousse and crab, ... All |
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