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Spain Recipe - Cashew Romesco Sauce with Grilled Eggplant
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Spain Recipe - Cashew Romesco Sauce with Grilled Eggplant
Ingredients:
- 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
Instructions:
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 |
41% |
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