When I moved to Boulder, Colorado, one of the first restaurants I visited was Oak at Fourteenth. They have an incredible menu but one of the dishes in particular stood out— their grilled eggplant. The following recipe is my take on their dish. It is pretty much out of this world. – Elizabeth Stein, Purely Elizabeth
2 eggplants, sliced lengthwise ¼” thick
2 oz feta
½ cup Basil, chiffonade
2 medium red bell peppers, halved and seeds removed
1 yellow onion, sliced
6 cloves garlic, peeled
4 tbsp tomato paste
2 tbsp olive oil
½ cup raw almonds
1 tsp sherry vinegar
1 tsp honey
1½ tsp smoked paprika
1 tsp Himalayan salt
Preheat oven to 425°F. Place the peppers, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and roast in the oven. Remove garlic after about 30 minutes. Continue roasting peppers and onions for another 15 minutes.
When vegetables are done cooking, place them and the rest of the romesco ingredients in a food processor. Pulse until well combined, leaving some texture to the sauce. Pour into a bowl and set aside.
Meanwhile, coat eggplant in olive oil. Heat a grill to medium-high heat. Place sliced eggplant on grill and cook for 5 minutes each side. When eggplant is done, assemble each slice with a smear of romesco sauce, crumbled feta, and basil.