Grilled Eggplant and Green Onions with Red Pepper Almond Sauce

6
Medium
Side Dishes

Characteristics

Vegan High Fibre

Nutritional Facts Per Serving

330
Calories
5 g
Protein
18 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 330
  • Lipides 26 g
    • Saturated fat  3.5 g
  • Cholesterol 0 mg
  • Sodium  750 mg
  • Carbs 18 g
    • fiber  6 g
    • Sugar  8 g
  • Protein 5 g

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 (250 mL) roasted red peppers, roughly chopped
  • 1/2 cup (125 mL) slivered almonds
  • 1/2 cup, plus 1 tbsp (140 mL) olive oil, divided
  • 2 tbsp (30 mL) red wine vinegar
  • 1 1/2 tsp (7 mL) salt, divided
  • 1/2 tsp (2 mL) smoked paprika
  • Pinch cayenne (optional)
  • 2 eggplants, cut in 1/2-in. (1-cm) thick rounds
  • 2 bunches green onions, ends trimmed

Method

  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.
  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.
  3. Spoon reserved sauce over grilled vegetables to serve.

Related Recipes