Eggplant Romesco

Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika

Chef Kim Alter of Nightbird | San Francisco
Yield: 2 to 4 servings

“I love summer for all the in-season peppers. Romesco is always on my menu at Nightbird. It’s rich, creamy, and has a burst of acidity from the Sherry Vinegar PDO from Spain. I serve this one with an eggplant, but you can pair it with a variety of vegetables, meat, or even fish!” - Chef Kim Alter

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Adapted by StarChefs  |  october 2024

INGREDIENTS

Romesco:
2 cups red bell peppers
1 cup piquillo peppers
¼ cup hazelnuts
¼ cup almonds
4 tablespoons Sherry Vinegar PDO from Spain
2 tablespoons confit garlic
1 tablespoon smoked paprika
1 tablespoon hot paprika
Zest of 2 lemons
Kosher salt

Eggplant:
2 tablespoons neutral oil
2 baby eggplants, halved lengthwise
Kosher salt
3 tablespoons Sherry Vinegar PDO from Spain
1 tablespoon unsalted butter

METHOD

For the Romesco:
In a cast iron skillet over high flame, add peppers. Roast until peppers are evenly charred on all sides. Transfer charred peppers to a clean work surface and remove seeds. Transfer to a food processor. Process peppers until finely chopped. Transfer to a mixing bowl. Stir in all remaining ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Eggplant:
In a small pan over medium flame, heat oil. Add eggplants, cut side down, and cook until golden brown. Flip and deglaze pan with vinegar. Add butter and continue to cook until eggplant is fork-tender. Remove from heat and season with salt. Set aside.

To Assemble and Serve:
Place 1 dollop Romesco on a serving plate. Top with eggplant and serve.

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