Home » Grilled eggplant with cauliflower puree, herb oil and almonds

Grilled eggplant with cauliflower puree, herb oil and almonds

Published on 11 September 2020 at 11:06

This beauty was a HUGE succes! It taste just as amazing as it looks, so full of flavour. Perfect as a starter, vegetarian dish or as a main with this amazing crispy spatchcock chicken! Can't stress enough that you must really try this!

RECIPE (4 persons)


  • 2 eggplants, in slices
  • ½ cauliflower, in chunks
  • 50ml cream
  • 30gr almonds, chopped
  • Optional: fresh thyme

Ingredients pesto:

  • 10gr fresh chives
  • 10gr fresh parsley, leaves picked
  • 10gr fresh thyme, leaves picked 
  • Optional: lemon juice
  • Olive oil


  1. Bring a pan full of water to the boil, add 1 teaspoon salt and cook the cauliflower in 15 minutes. Drain and set aside to cool. 
  2. Brush the slices of eggplant with olive oil, salt and pepper. Grill them in a pan for around 8 minutes per side until you get some nice grill marks and the eggplant turns soft. 
  3. Meanwhile make the pesto with pestle and mortar or blender. Mix until you reach the right consistency, I like my pesto to be a bit chunky. 
  4. Mix the cauliflower in a blender with the cream, salt and pepper. 
  5. Plate up: spread a big spoonful of cauliflowerpuree onto the plate, add the grilled eggplant, pesto and chopped almonds. Optionally you could add some fresh thyme. 
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