Grilled Eggplant With Romesco Sauce
Servings 4 servings
Calories
Ingredients
Grilled Eggplant
- 1 large eggplant thinly sliced
- 1 tablespoon olive oil
- salt and pepper
- 2 oz feta cheese crumbles
- 1/4 cup basil thinly sliced (chiffonade)
Romesco Sauce
- 2 red bell peppers quartered
- 5 cloves of garlic
- 1 yellow onion sliced
- 1/2 cup raw almonds sliced, slivered, or the whole natural almonds
- 2 tablespoons extra virgin olive oil divided
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- Preheat the oven to 425° F.
- Place the red bell pepper, garlic cloves and sliced onions in a cast-iron skillet or on a sheet pan. Drizzle with 1 tablespoon olive oil, and salt and pepper.
- Roast the veggies for 40 minutes until they are soft and tender and perfectly cooked through.
- Meanwhile, heat a grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil and place the eggplant on the grill. Cook for 5 - 7 minutes on each side until soft and grill marks appear.
- Add the roasted veggies to a food processor along with the almonds, red wine vinegar, remaining olive oil, honey, and balsamic vinegar. Puree for 1 minute or so until the mixture is smooth. If you like a little crunch, you can pulse it until you reach your desired texture.
- When the eggplant and sauce are done, layer the romesco on each eggplant slice, then top with crumbled feta cheese and basil.