Grilled Eggplant & Green Onions with Red Pepper-Almond Sauce
Prep Time
Makes
Cooking Mode
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
½ jar roasted red peppers, roughly chopped
½ cup slivered almonds
½ cup + 1 tbsp olive oil, divided
2 tbsp red wine vinegar
1 ½ tsp salt, divided
½ tsp smoked paprika
pinch cayenne (optional)
2 eggplants, cut in 1/2-in. (1-cm) thick rounds
2 bunches green onions, ends trimmed
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
½ jar roasted red peppers, roughly chopped
½ cup slivered almonds
½ cup + 1 tbsp olive oil, divided
2 tbsp red wine vinegar
1 ½ tsp salt, divided
½ tsp smoked paprika
pinch cayenne (optional)
2 eggplants, cut in 1/2-in. (1-cm) thick rounds
2 bunches green onions, ends trimmed
Directions
1In 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.
2In 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.
3Spoon reserved sauce over grilled vegetables to serve.
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Personal Note
Personal Note
