Grilled Eggplant-and-Corn Romesco Napoleons

Active Time: 25 MinsTotal Time40 Mins
Yield: Serves 8

Eggplant is an incredibly versatile vegetable and a good choice for meatless meals. In this cheesy Rollups recipe, eggplant stands in for a delicious substitute for pasta. Eggplants enjoy the same growing conditions as tomatoes, so try growing your own this year.


  • 3ears fresh yellow corn, husked
  • 3/4 cup chopped red onion (from 1 small onion)
  • 1/2 cup chopped almonds, toasted
  • 2 teaspoons minced garlic (2 garlic cloves)
  • 1/2 teaspoon smoked paprika
  • 2 1/2 teaspoons kosher salt, divided
  • 2 teaspoons black pepper, divided
  • 1/4 cup apple cider vinegar
  • 1/4 cup plus 3 Tbsp. olive oil, divided
  • 2medium (1 lb. each) eggplants, cut crosswise into 1/3-inch-thick slices
  • 1 ounce (1 1/2 cups) watercress, torn

How to Make It

Step 1

Preheat a grill to medium-high (400°F to 450°F). Place corn on grate, and grill, covered, until tender and lightly charred, about 12 minutes, turning occasionally. Let cool 10 minutes. Cut corn kernels from cobs.

Step 2

Place onion, almonds, garlic, smoked paprika, 1 1/2 teaspoons each of the kosher salt and black pepper, and half of corn kernels (about 1 1/3 cups) in bowl of a food processor. In a separate bowl, whisk together apple cider vinegar and 1/4 cup of the olive oil. While drizzling olive oil mixture into corn mixture in processor, pulse until combined with a coarse texture, about 10 times. Set aside, and reserve remaining half of corn kernels.

Step 3

Toss eggplant with remaining 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Place on grate, and grill, uncovered, in batches if needed, until grill marks appear and eggplant is soft, 2 to 3 minutes per side.

Step 4

Place 1 eggplant slice on each of 8 serving plates. Top with about 1 1/2 tablespoons romesco sauce, 1 tablespoon reserved corn kernels, and a few pieces of torn watercress. Repeat layers twice to make 8 layered stacks.

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