Grilled Eggplant with Romesco Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2 eggplant slice about ½ inch thick
  • 3 (about 6 oz.) roasted peppers freshly roasted or pre-packed in water
  • ½ cup slivered almonds (preferably toasted)
  • 1 tbsp capers
  • 1 garlic clove
  • 2 tbsp red wine vinegar
  • ¼ cup tomato paste
  • ¼ cup extra virgin olive oil + more for eggplant
  • dash of chili pepper flakes
  • crumbled feta cheese for topping
  • fresh herbs for topping
  • handful fresh heirloom cherry tomatoes for topping
  • coarse salt
  • fresh ground pepper
  1. To make the romesco sauce: in a food processor or blender combine roasted peppers, oil, almonds, capers, garlic, vinegar, chili flakes and tomato paste and pulse until smooth but still with tiny pieces of ingredients visible.
  2. Set sauce aside.
  3. Lightly oil and heat up a grill or grill pan on medium high.
  4. Season eggplant with salt, pepper and lightly rub eggplant slices with olive oil.
  5. Transfer to grill and cook for about 4-5 minutes per side or until golden and grill marks appear.
  6. Transfer to a platter and top with romesco sauce, herbs, feta and tomatoes.
  7. Serve with some grilled crusty bread. *optional
Recipe by The Hanging Spoon at