Grilled Eggplant and Green Onions with Red Pepper Almond Sauce

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 6

Ingredients

  1. 1 slice (1 in./2.5 cm thick) country-style loaf, cut in 1-in. (2.5 cm) cubes
  2. 1 tomato, roughly chopped
  3. 2 cloves garlic, thinly sliced
  4. 1/2 jar (250 mL) roasted red peppers, roughly chopped
  5. 1/2 cup (125 mL) slivered almonds
  6. 1/2 cup, plus 1 tbsp (140 mL) olive oil, divided
  7. 2 tbsp (30 mL) red wine vinegar
  8. 1 1/2 tsp (7 mL) salt, divided
  9. 1/2 tsp (2 mL) smoked paprika
  10. Pinch cayenne (optional)
  11. 2 eggplants, cut in 1/2-in. (1-cm) thick rounds
  12. 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.