Stuffed Eggplant with Sunflower Romesco Sauce
Ingredients
Sunflower Romesco Sauce
-
½
cup
toasted sunflower seeds
-
2
pieces
roasted red peppers
-
2
cloves
garlic
-
1
teaspoon
smoked paprika
-
½
teaspoon
aleppo pepper or cayenne
-
2
tablespoons
sherry or apple cider vinegar
-
1
tablespoon
tomato paste
-
small handful
flat parsley leaves
-
to taste
sea salt and ground black pepper
-
scant ½
cup
extra virgin olive oil
Stuffed Eggplant
-
2
small-medium
eggplants
-
to taste
olive oil
-
to taste
sea salt and ground black pepper
-
1
small
shallot
-
1
clove
garlic
-
¼
cup
romesco
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
tahini
-
4
servings
cooked grain of choice
-
big handful
fresh and leafy herbs, chopped
-
toasted sunflower seeds or dukkah
for topping
Instructions
- Make the sunflower romesco by blending sunflower seeds, roasted red peppers, garlic, smoked paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper in a food processor.
- Drizzle in olive oil while blending until fully incorporated, then set aside in the fridge.
- Preheat the oven to 350°F.
- Cut eggplants in half lengthwise and carve out the flesh, then brush with olive oil and season with salt and pepper.
- Bake the eggplant halves for 20 minutes until golden brown and tender.
- Chop the scooped-out eggplant and sauté with shallots and garlic until fragrant and tender.
- Blend the sautéed eggplant with romesco, lemon juice, and tahini in the food processor until chunky.
- Stuff the eggplant halves with the filling, top with cooked grains, herbs, more romesco, and seeds or dukkah, then serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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