As a registered dietitian, I'm committed to showing you how satisfying and delicious plant-based eating can be. That's why I'm so excited to share this recipe for Grilled eggplant with Romesco Sauce. This dish not only highlights the versatility of eggplant but also incorporates the flavorful ingredients of romesco sauce. If you love eggplant, be sure to check out my recipes for Eggplant and Porcini Mushroom Meatballs, Ratatouille Pasta, Whole Wheat Spaghetti alla Norma too!
What is Romesco Sauce?
Originating in Spain, romesco sauce is made with red peppers and any variety of nuts such as almonds or pine nuts, garlic, red wine vinegar, tomato puree or paste and blended together. There are many variations of the sauce but those basic ingredients are the crux of this dish. You can use pre-packed roasted peppers for this recipe (preferably ones that are packed in water not vinegar) which makes whipping up this sauce so quick and easy, not to mention healthy. I love the fact that you can make the sauce your own by throwing in ingredients such as capers, olives and/or different types of herbs.
It's traditionally served with fish but works really nice (I mean seriously good, lick the plate nice) served over vegetables like eggplant and zucchini. I think it's the perfect way to jazz up vegetables and make them the star of your plate. The sauce can be made ahead and refrigerated for a few days so it's perfect for entertaining.
Slicing The Eggplant
I don't find that it's necessary to salt and drain the eggplant prior to grilling. I find that it doesn't really make much difference in terms of flavor or texture. In fact, you're likely to eat eggplant more often if you know you can skip the process entirely. It saves a lot of time and energy.
I slice the eggplant on the thicker side, about ½ inch thickness, so you don't really need to use a mandolin slicer (but you can if your not great with your knife skills). Whatever method you choose, please slice carefully.
How To Serve
I like to serve this dish on a platter.
Start by putting a layer of the sauce down on the platter. Once the eggplant is cooked, you can add it right on top of the sauce.
I like serving the dish with some type of cheese. Feta and burrata are great choices.
For the finishing touch, use fresh herbs like basil, thyme, chives.
I serve it with some crusty toasted bread from the grill. It truly is the perfect example of a rustic, earthy meal.
Grilled Eggplant with Romesco Sauce
Ingredients
- 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 tablespoon capers
- 1 garlic clove
- 2 tablespoon red wine vinegar
- ¼ cup tomato paste
- ¼ cup extra virgin olive oil
- dash chili pepper flakes
- 2 oz feta cheese crumbled
- ¼ cup basil chopped
- 1 cup cherry tomatoes halved
- ½ teaspoon coarse salt
- ⅛ teaspoon fresh ground pepper
Instructions
- To make the romesco sauce: in a food processor or blender combine roasted peppers, half of the oil, almonds, capers, garlic, vinegar, chili flakes, pinch of salt and tomato paste and pulse until smooth but still with tiny pieces of ingredients visible.
- Set sauce aside.
- Lightly oil and heat up a grill or grill pan on medium high.
- Season eggplant with the salt, pepper and lightly rub eggplant slices with remaining olive oil.
- Transfer to grill and cook for about 4-5 minutes per side or until golden and grill marks appear.
- Transfer to a platter and top with romesco sauce, herbs, feta and tomatoes.
- Serve with some grilled crusty bread. *optional
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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