Grilled Eggplant & Green Onions with Red Pepper-Almond Sauce
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Makes
- 6
Ingredients
- 1 slice
- (1 in./2.5 cm thick) country-style loaf, cut in 1-in. (2.5 cm) cubes
- 1
- tomato, roughly chopped
- 2
- cloves garlic, thinly sliced
- 1/2 jar
- roasted red peppers, roughly chopped
- 250 mL
- 1/2 cup
- slivered almonds
- 125 mL
- 1/2 cup + 1 tbsp
- olive oil, divided
- 125 mL + 15 mL
- 2 tbsp
- red wine vinegar
- 30 mL
- 1 1/2 tsp
- salt, divided
- 7 mL
- 1/2 tsp
- smoked paprika
- 2 mL
- pinch cayenne (optional)
- 2
- eggplants, cut in 1/2-in. (1-cm) thick rounds
- 2
- bunches green onions, ends trimmed
Directions
Step 1
In food processor, combine bread, tomato, garlic, roasted red peppers, almonds, 1/2 cup (125 mL) olive oil, red wine vinegar, 1 tsp (5 mL) of the salt, paprika, and cayenne (if using). Purée until smooth, about 1 min. Place in a bowl and set aside.
Step 2
In a large bowl, mix remaining olive oil and salt. Add eggplant and green onions, turn to coat. Place on grill preheated to medium. Close lid and grill until vegetables are lightly charred and softened, about 3 min. per side or until tender and golden brown.
Step 3
Spoon reserved sauce over grilled vegetables to serve.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 330
- Fat:
- 26 g
- Saturated Fat:
- 3 g
- Carbs:
- 18 g
- Fibre:
- 6 g
- Sugar:
- 8 g
- Protein:
- 5 g
- Sodium:
- 750 mg