Roasted eggplant with creamed cauliflower and salsa verde

Name: Roasted eggplant with creamed cauliflower and salsa verde
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6
Ingredients: ½ cauliflower, cut into florets with stalk; 1¼ cups (310ml) cream; 3 eggplants, halved lengthways; Extra virgin olive oil, for brushing; 1 green capsicum, finely diced; 2 spring onions, chopped; 2 garlic cloves, crushed; 2 tbs finely chopped capers; 1/3 cup finely chopped gherkins; 1 tbs finely chopped anchovies (optional); 1 bunch flat-leaf parsley, finely chopped; ½ bunch mint, finely chopped; ½ bunch basil, finely chopped; 2 sprigs tarragon, finely chopped; Finely grated zest and juice of 1 lemon; ½ cup (125ml) extra virgin olive oil; ½ tbs sugar

1 rating

10m

55m

Roasted eggplant with creamed cauliflower and salsa verde

Jump to recipe

by delicious. team

delicious. team

Oct 01, 2017

Both rustic and elegant, serve this as a terrific side with a simple grilled steak, or as an impressive vegetarian dish. This recipe is an edited extract from Eat Up New Zealand, by Al Brown, Allen & Unwin, $49.99.

½ cauliflower, cut into florets with stalk
1¼ cups (310ml) cream
3 eggplants, halved lengthways
Extra virgin olive oil, for brushing

Salsa verde

1 green capsicum, finely diced
2 spring onions, chopped
2 garlic cloves, crushed
2 tbs finely chopped capers
1/3 cup finely chopped gherkins
1 tbs finely chopped anchovies (optional)
1 bunch flat-leaf parsley, finely chopped
½ bunch mint, finely chopped
½ bunch basil, finely chopped
2 sprigs tarragon, finely chopped
Finely grated zest and juice of 1 lemon
½ cup (125ml) extra virgin olive oil
½ tbs sugar

Method

1.

To make the creamed cauliflower, place cauliflower in a saucepan and cover with cold salted water. Place over high heat, bring to the boil, then simmer for 15 minutes or until soft. Drain, then return the cauliflower to the pan and add the cream. Place back on the heat and cook for another 5 minutes so the cream reduces slightly.
2.

Pour into a blender (or use a stick blender) and process until silky and smooth. If it is too thick, add more cream until you are happy with the consistency. Season to taste. Cool, then refrigerate until required.
3.

For the salsa verde, combine all the ingredients in a bowl. Refrigerate for half a day to let the flavours blend and develop. Check the seasoning and add a little more lemon juice if you think it’s required. (You can keep this in the fridge for up to a week.)
4.

Preheat the oven to 180°C. Place a cast-iron or other heavy-based pan over high heat. Score the eggplant flesh in a 5mm-deep criss-cross pattern. Brush with olive oil and season with salt and pepper. Once the pan is hot, place a couple of the eggplant halves in, cut side down. Cook for 2 minutes, until the flesh has begun to caramelise.
5.

Place the cooked eggplant halves cut side up on a baking tray, then repeat with the remaining eggplant halves. Place the baking tray into the preheated oven and cook for another 20-30 minutes, until very soft.
6.

To serve, heat the creamed cauliflower on the stovetop or in a microwave, and spoon a liberal amount onto the centre of warm plates. Top this with an eggplant half, then spoon over a generous amount of the salsa verde. Serve immediately.