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
12 people
8 IngredientsLast modified on: September 4th 2022
2 litres 100 ml cauliflower
1 litre 500 ml egg-plant or aubergine
3 
12 tablespoons 
450 mls 
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 2 litres 100 ml 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 litre 500 ml 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 450 mls 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 €
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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 spring salad, Cauliflower and chickpea purée, Cauliflower and chickpea salad, Breton coleslaw, Warm cauliflower salad with two cheeses, ... See them all 49
Egg-plant or aubergine
Like these other recipes: Moussaka, Eggplant Polpette, Ratatouille, Ratatouille confite, 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: Crispy rolls with chicken and leek, Roast cabbage with lemon, White bean gratin "à l'italienne", Turban of sole with langoustines, Potimarron braised in meat jus, ... See them all 521
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