Pan-Roasted Eggplant with Romesco Sauce and Almonds

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender pan-roasted eggplant slices served with a smoky red pepper and almond Romesco sauce, a colorful vegetarian dish with deep Spanish flavors. This Spanish recipe (vegetarian), ready in about 22 minutes, pairs extra virgin olive oil, roasted red peppers, jarred, and smoked paprika for a weeknight-friendly dinner. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large (about 1 lb) eggplant, sliced into 1/2-inch thick rounds
• 3 tbsp extra virgin olive oil
• 1 cup roasted red peppers, jarred
• 1 tsp smoked paprika
• 1/4 cup toasted almonds
• 2 garlic cloves
• 1 tbsp sherry vinegar
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until hot but not smoking, about 2 minutes.
2. Step 2: Add 1 lb sliced eggplant rounds in a single layer and pan-roast for 4-5 minutes per side until golden brown and tender, adding remaining 1 tbsp olive oil halfway through if the pan gets dry.
3. Step 3: While eggplant cooks, in a food processor combine 1 cup jarred roasted red peppers, 1 tsp smoked paprika, 1/4 cup toasted almonds, 2 garlic cloves, 1 tbsp sherry vinegar, 3/4 tsp salt, and 1/4 tsp black pepper; pulse until smooth but still slightly textured.
4. Step 4: Transfer eggplant to serving plates and spoon generous dollops of Romesco sauce over each slice.
5. Step 5: Serve warm or at room temperature as a flavorful vegetarian Spanish appetizer or side dish.