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Prep Time
15 mins
Total Time
30 mins


1 slice
(1 in./2.5 cm thick) country-style loaf, cut in 1-in. (2.5 cm) cubes
tomato, roughly chopped
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)
eggplants, cut in 1/2-in. (1-cm) thick rounds
bunches green onions, ends trimmed


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe):
26 g
Saturated Fat:
3 g
18 g
6 g
8 g
5 g
750 mg
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