Mediterranean Grilled Eggplant With Romesco Sauce

Mediterranean Grilled Eggplant With Romesco Sauce

Grilled vegetables and summer go hand in hand, especially this Mediterranean Grilled Eggplant with romesco, basil, and feta recipe. A perfect summer appetizer or main course, the bold, sweet, and smoky romesco sauce is the star of the show.

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Course: Appetizer

Cuisine: Spanish

Keyword: Grilled Eggplant With Romesco, Mediterranean Grilled Eggplant, Romesco Sauce

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 304kcal

Author: Eva

Ingredients

Grilled Eggplant

1 large eggplant thinly sliced
1 tablespoon olive oil
salt and pepper
2 oz feta cheese crumbles
¼ cup basil thinly sliced (chiffonade)

Romesco Sauce

2 red bell peppers quartered
5 cloves of garlic
1 yellow onion sliced
½ cup raw almonds sliced, slivered, or the whole natural almonds
2 tablespoons extra virgin olive oil divided
1 ½ 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.

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