Berenjena A La Parrilla Con Salsa Romesco De Gibraltar (gibraltar's Grilled Eggplant With Romesco Sauce)
Berenjena a la Parrilla con Salsa Romesco de Gibraltar (Gibraltar's Grilled Eggplant with Romesco Sauce) is a traditional Gibraltarian dish that showcases the flavors of the Mediterranean. This dish features grilled eggplant served with a rich and flavorful Romesco sauce, creating a delicious and satisfying meal.
Ingredients
- 2 large eggplants, sliced lengthwise
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup almonds, toasted
- 4 garlic cloves
- 2 large tomatoes, seeded and chopped
- 2 roasted red bell peppers, peeled and seeded
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant for 4-5 minutes on each side, or until tender and charred.
- In a food processor, combine the toasted almonds, garlic, tomatoes, roasted red bell peppers, red wine vinegar, and smoked paprika. Pulse until smooth.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the sauce is emulsified. Season with salt to taste.
- Serve the grilled eggplant with the Romesco sauce on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 18g
- Fiber
- 8g
Supplies
Grill Food processor
Tools
Brush for oil Tongs
Serving suggestions
Serving suggestions: Serve the grilled eggplant with a side of couscous or a fresh green salad.
Tips & tricks
Tips: Make extra Romesco sauce to use as a dip for bread or as a topping for other grilled vegetables.
Cost
$15