Grilled Eggplant & Green Onions with Red Pepper-Almond Sauce

Prep time: 15min
Total time: 30min
Serves: 6
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
olive oil plus 1 tbsp , divided
140 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
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
fibre
6 g
sodium
750 mg

Directions

  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.