A golden roasted eggplant half topped with a generous spoonful of romesco sauce, garnished with toasted almonds and fresh parsley.

Roasted Eggplant with Romesco Sauce

Name: Roasted Eggplant with Romesco Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 large eggplant halved lengthwise; 1/4 cup olive oil divided; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup roasted red pepper; 1/4 cup cherry tomato; 1/4 cup almond blanched, toasted; 1 tbsp sherry vinegar; 1 clove garlic; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup olive oil; 1/4 cup fresh parsley leaves chopped

Juicy eggplant roasted to perfection, served with tangy romesco sauce.

Category Main Course

Prep 10 minutes

Cook 40 minutes

Style Spanish

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · June 27, 2023

A little about this dish

This dish is inspired by Spanish cuisine and features seasonal ingredients that are sure to impress. The star of the show is the juicy and tender roasted eggplant, which is complemented perfectly by the nutty and tangy romesco sauce. The dish is finished with a sprinkle of toasted almonds and fresh parsley, making it a visually stunning and flavorful meal.

Ingredients (for 4)

Eggplant — 2 large — halved lengthwise
Olive oil — 1/4 cup — divided
Smoked paprika — 1/2 tsp
Garlic powder — 1/2 tsp
Salt — 1/4 tsp
Black pepper — 1/4 tsp
Roasted red pepper — 1/2 cup
Cherry tomato — 1/4 cup
Almond — 1/4 cup — blanched, toasted
Sherry vinegar — 1 tbsp
Garlic — 1 clove
Salt — 1/4 tsp
Black pepper — 1/4 tsp
Olive oil — 1/4 cup
Fresh parsley leaves — 1/4 cup — chopped

Preparation

Step 1 — 🌡️🔥👨‍🍳

Preheat the oven to 400°F.
Step 2 — ✂️🍆🫒

Score the eggplant flesh in a criss-cross pattern and brush with 2 tbsp olive oil.
Step 3 — 🧂🌶️🧄

Sprinkle with smoked paprika, garlic powder, salt and black pepper.
Step 4 — 🍳🔥🤤

Roast in the oven for 30-40 minutes, until golden brown and tender.
Step 5 — 🥫🍒🥜

In a food processor, combine roasted red pepper, cherry tomatoes, almonds, sherry vinegar, garlic, salt, pepper, and 2 tbsp olive oil. Puree until smooth.
Step 6 — 💧🍯🥄

With the processor running, slowly drizzle in the remaining 2 tbsp of olive oil until the sauce is emulsified.
Step 7 — 🍽️🥄🍆

To serve, spoon a generous amount of romesco sauce over each roasted eggplant half. Top with toasted almonds and chopped parsley.

A final fox tip

Romesco sauce originated in Catalonia, Spain and is traditionally served with fish or vegetables. To make this dish even heartier, serve it with a side of sautéed spinach or crispy potatoes. For a smoky twist, try grilling the eggplant instead of roasting it.