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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
4 people
8 IngredientsLast modified on: September 4th 2022
700 g cauliflower
500 g egg-plant or aubergine
1 
4 tablespoons 
150 g 
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
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.
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 4 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 150 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 110 RDI=7 % | 290 RDI=30 % | 1,380 RDI=50 % | 5,790 RDI: 50 % |
| Per 100 g | 6 RDI=2 % | 7 RDI=1 % | 20 RDI=2 % | 100 RDI=4 % | 400 RDI: 4 % |
| Per person | 20 RDI=6 % | 30 RDI=2 % | 70 RDI=8 % | 350 RDI=10 % | 1,450 RDI: 10 % |
How much will it cost?
- For 4 people : 6.00 €
- 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: Roscoff salad, Duet of creamed cauliflower and cabbage , Crunchy spring salad, Cauliflower and chickpea salad, Cauliflower and avocado rémoulade, ... See them all 49
Egg-plant or aubergine
Like these other recipes: Moussaka, Vegetable tian, Eggplant Polpette, Madras rice, Ratatouille confite, ... 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: "Oeufs rabattus" with leeks, Parcels of fish fillet in spinach, Polenta parmentier, Pizza dough, Bistro-style red endive salad, ... See them all 530
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