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Roasted Eggplant with Romesco Sauce

By chef Jan Tomanec

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
Medium
5

3 min prep · 22 min cook

Roasted Eggplant with Romesco Sauce
456 kcal · per serving
Protein 18g Carbs 54g Fat 18g
Ingredients

What you will need

6 items · serves 1
  • Eggplant / Aubergine 0.5 pcs
  • Bell Pepper 1 pcs
  • Tomatoes 1 pcs
  • Chickpeas 0.5 pcs
  • Almonds 20 g
  • Garlic 3 clove

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

6 steps · 22 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩‍🍳✨

  2. 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 🍅

  3. 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 🍅

  4. 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 🍅

  5. Mash the eggplant with a fork. Lightly mash the eggplant with a fork 🍆

  6. Serve. Serve the eggplant with the romesco sauce, chickpeas, and roasted garlic 🍽️✨

Community

Ratings and comments

5.0 2 reviews
Add a review

  • Veronika

    Lilek při vaření moc nepoužívám a už vůbec ne jako hlavní část pokrmu ale toto je pecka a ten pečený česnek, prostě mňamka

  • Petržilkovi

    Tohohle receptu jsme se fakt báli. Půlka lilku s červenou omáčkou?! Ale omg to byla chyba. To je tak strašně dobrý! A vypadá to na talíři hrozně profi! 🤌🏻

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