Grilled eggplant and green onions with red pepper-almond sauce
- In food processor, combine bread, tomato, garlic, roasted red peppers, almonds, ½ cup (125 mL) olive oil, red wine vinegar, 5 mL (1 tsp.) of the salt, paprika, and cayenne (if using). Purée until smooth, about 1 minute. Transfer to a bowl and set aside.
- In a large bowl, mix remaining olive oil and salt. Add eggplant and green onions and turn them to coat. Place on grill preheated to medium. Close lid and grill until vegetables are lightly charred and softened, about 3 minutes per side or until tender and golden brown.
- Spoon reserved sauce over grilled vegetables to serve.