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Makes
Makes: 6
Level
very easy
Prep Time
15
Total Time
30

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
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)
2
eggplants, cut in 1/2-in. (1-cm) thick rounds
2
bunches green onions, ends trimmed

Method

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.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
330
Fat:
26 g
Saturated Fat:
3.5 g
Carbs:
18 g
Sugar:
8 g
Protein:
5 g
Cholesterol:
0 mg
Fiber:
6 g
Sodium:
750 mg