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.

Berenjena A La Parrilla Con Salsa Romesco De Gibraltar (gibraltar's Grilled Eggplant With Romesco Sauce)

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

  1. Preheat the grill to medium-high heat.
  2. Brush the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant for 4-5 minutes on each side, or until tender and charred.
  4. In a food processor, combine the toasted almonds, garlic, tomatoes, roasted red bell peppers, red wine vinegar, and smoked paprika. Pulse until smooth.
  5. With the food processor running, slowly drizzle in the extra virgin olive oil until the sauce is emulsified. Season with salt to taste.
  6. 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