Pan-Roasted Eggplant with Romesco Sauce and Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 22 minutes pairs extra virgin olive oil, roasted red peppers, jarred, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 10 min Cook: 12 min Serves 4 Spanish cuisine 190 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Roasted Eggplant with Romesco Sauce and Almonds take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Eggplant with Romesco Sauce and Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Pan-Roasted Eggplant with Romesco Sauce and Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Eggplant with Romesco Sauce and Almonds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Eggplant with Romesco Sauce and Almonds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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