Grilled Eggplant & Green Onions with Red Pepper-Almond Sauce
(1 in./2.5 cm thick) country-style loaf, cut in 1-in. (2.5 cm) cubes
tomato, roughly chopped
cloves garlic, thinly sliced
roasted red peppers, roughly chopped
1/2 cup + 1 tbsp
olive oil, divided
125 mL + 15 mL
red wine vinegar
1 1/2 tsp
pinch cayenne (optional)
eggplants, cut in 1/2-in. (1-cm) thick rounds
bunches green onions, ends trimmed
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.
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.
Spoon reserved sauce over grilled vegetables to serve.
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