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Stacked Eggplant with Easy Romesco Sauce


Stacked Eggplant with Easy Romesco Sauce

This requires the oven, so make it when the heat spell is over. But please make it, as it is incredibly delicious.


3 thick slices from the center of an eggplant, about an inch thick

1 red pepper, topped, seeds removed and halved

5 cherry tomatoes

2 Tbsps ground almonds

1-2 cloves of garlic, peeled

1 Tbsp red wine vinegar

1 Tbsp + 1 Tbsp olive oil

1/4 tsp smoked paprika

1/8 tsp cayenne pepper

Salt to taste


Preheat the oven to 425.


Place the eggplant slices, the red pepper and the tomatoes on a parchment paper lined baking tray. Drizzle with one tablespoon of the oil and some salt. Bake for 25 to 30 minutes until the vegetables are softened and starting t char slightly at the edges.


Remove from the oven and place the red pepper halves and the cherry tomatoes in a blender, along with the ground almonds, the garlic, the vinegar and the spices. Blitz into a very smooth paste before adding the remaining olive oil and blitzing one more time.


Place a generous dollop on the bottom of a deep dish and top with an eggplant slice. Repeat, using all of the eggplant slices, finishing with a final dollop of sauce.


Garnish with herbs if so desired - I had Italian parsley and micro leeks in the fridge so that is what I used, but basil would be nice.


This is a surprisingly filling dinner. Somehow, stacking the eggplant and layering it with the easy Romesco sauce makes it more of a meal than it should be.

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