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".
26 K 5/5 (1 reviews)
60 min.
Easy
12 people
8 IngredientsLast modified on: September 4th 2022
4 lb + 9.9 oz cauliflower
3 lb + 4.8 oz egg-plant or aubergine
3 
12 tablespoons 
15.8 oz 
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 60 min.
To finish around 7pm, you'll need to have started before: 18:35.Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare 4 lb + 9.9 oz 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, 3 lb + 4.8 oz 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 12 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 15.8 oz 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 | 260 RDI=100 % | 320 RDI=30 % | 870 RDI=130 % | 4,150 RDI=210 % | 17,380 RDI: 210 % |
| 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 12 people : 18.00 €
- 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
Like these other recipes: Warm autumn salad, Cauliflower and chickpea salad, Roasted cauliflower, Duet of creamed cauliflower and cabbage , Cauliflower tabbouleh, ... See them all 49
Egg-plant or aubergine
Like these other recipes: Vegetable tian, Moussaka, Eggplant Polpette, Madras rice, Two-cheese vegetable gratin, ... 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: Pasta with green asparagus, Small ratatouille with , Cubed salad, Genoese croque-monsieur, Fillets of sole Dieppoise, ... See them all 527
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