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".
24 K 5/5 (1 reviews)
60 min.
Easy
8 people
8 IngredientsLast modified on: September 4th 2022
6 cups cauliflower
4 cups + 3 tablespoons egg-plant or aubergine
2 
8 tablespoons 
1 1⁄3 cup 
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 60 min.
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Step by step recipe
Stage 1 - 30 min.
Prepare 6 cups 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, 4 cups + 3 tablespoons 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 1 1⁄3 cup 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=70 % | 210 RDI=20 % | 580 RDI=90 % | 2,770 RDI=140 % | 11,590 RDI: 140 % |
| Per 100 g | 6 RDI=2 % | 7 RDI=1 % | 20 RDI=3 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per person | 20 RDI=8 % | 30 RDI=3 % | 70 RDI=10 % | 350 RDI=20 % | 1,450 RDI: 20 % |
How much will it cost?
- For 8 people : 12.00 €
- 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)
Cauliflower
Like these other recipes: Crunchy Cauliflower Salad with Lemon, Auvergne gratin, Gratin "grilled inside", Roasted vegetables with thyme and green sauce, Cauliflower coconut curry, ... See them all 49
Egg-plant or aubergine
Like these other recipes: Two-cheese vegetable gratin, Moussaka, Ratatouille confite, Madras rice, Vegetable tian, ... See them all 7
Greek Pesto
You can get more informations, or check-out other recipes which use it, for example:
Olive oil
Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Mushrooms à la grecque, Pitta bread, Warm chicken salad, Pasta with cherry tomatoes, olives and feta cheese, ... See them all 521
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