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Spain Recipe - Cashew Romesco Sauce with Grilled Eggplant



  • Blender 
  • Flatbread 
  • 2 Tbsp Olive oil  
  • 2 medium eggplants 

Sauce Ingredients:

  • 12 oz jarred roasted red peppers, drained 
  • 1/3 cup raw cashew nuts,  
  • 14 oz canned fire-roasted tomatoes, drained 
  • juice of half a lemon 
  • 2 garlic cloves 
  • 1/4 cup extra-virgin olive oil  
  • 1/4cup water 
  • 2 Tablespoons balsamic, sherry vinegar, or red wine vinegar 
  • 1 teaspoon smoked paprika 
  • 1/4 teaspoon cayenne pepper 
  • 1/2 teaspoon sea salt 
  • Freshly ground black pepper 
  • 1/4 cup chopped flat-leaf parsley  


Slice Eggplant in ½ inch-thick slices and bast with olive oil, and grill for about 1 minute on each side or till fork tender. Set aside. 

Sauce Instructions:

Add all the ingredients for the sauce to a food processor or blender. Blend to your desired consistency. Taste and adjust the seasoning to your liking. Flatbread for dipping. Server grilled eggplant with Cashew Romesco Sauce and Flatbread.   

Note: Cashew Romesco Sauce can be served as a dip for raw veggies.   

Nutrition Facts  Amount per serving % Daily Value
Servings 2
Calories 781
Total Fat 28.8g  37%
Saturated Fat 4.2g  21%
Cholesterol 0mg 0% 
Sodium 2802mg  122%
Total Carbohydrate 102.2g  37%
Dietary Fiber 26.1g  93%
Total Sugars 25.6g
Protein 20.7g
Vitamin D 0mcg 0%
Calcium 204mg  16%
Iron 7mg  37%
Potassium 1914mg 



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