Grilled Eggplant with Feta, Romesco, and Mint
For the Romesco sauce:
2 medium red bell peppers, halved and seeded
1 yellow onion, sliced
6 garlic cloves, peeled
4 Tbsp. tomato paste
1/2 c. raw almonds
1 tsp. sherry vinegar
1 tsp. honey
1 1/2 tsp. smoked paprika
1 tsp. salt
For the eggplant:
2 eggplants, sliced lengthwise, 1/4-inch thick
1/2 c. basil, sliced thinly
Preheat oven to 425 degrees. Place the peppers, onion, and garlic on a parchment-lined baking sheet, and drizzle with olive oil. Roast in the oven for 45 minutes, removing garlic after 30 minutes.
When veggies are done, put them in a food processor with the rest of the Romesco ingredients. Pulse until well-combined, leaving some texture to the sauce. Set aside.
Coat the eggplant with olive oil. Heat a grill to medium-high heat. Place the eggplant on the grill and cook for 5 minutes on each side. When the eggplant is done, assemble each slice with a smear of Romesco, some crumbled feta, and a sprinkle of basil.
Notes, we haven't tried this yet.