Roasted Eggplant with Romesco Sauce
By chef Gulasch
Oven-baked eggplant (even better on the grill) with a delicious pepper and tomato romesco sauce with almonds. Just place everything in a roasting pan, bake it, blend the peppers, almonds, and tomatoes into a sauce, and serve.
- 25 min
- total
- Medium
- level
3 min prep Β· 22 min cook
What you will need
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Eggplant / Aubergine 0.5 pcs -
Bell Pepper 1 pcs -
Tomatoes 1 pcs
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Chickpeas 0.5 pcs -
Almonds 20 g -
Garlic 3 clove
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment π©βπ³β¨
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Put the vegetables in the roasting pan. Cut the eggplant, peppers, and tomatoes lengthwise and place them together with the almonds in a roasting pan π
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Add the chickpeas and garlic. Drain the chickpeas and save the liquid for later, then add them to the roasting pan together with the garlic, season with salt and pepper, and bake in the oven at 200 C for about 20-25 minutes, until the vegetables are tender π
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Blend the peppers, tomatoes, almonds, and garlic. Add the chickpea liquid and season to taste. Remove the roasted peppers, tomatoes, almonds, and garlic from the roasting pan and blend until smooth π
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Mash the eggplant with a fork. Lightly mash the eggplant with a fork π
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Serve. Serve the eggplant with the romesco sauce, chickpeas, and roasted garlic π½οΈβ¨
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