CatalanMedium · Hot
Roasted Pepper and Eggplant Stack with Almond Romesco
ACatalan-inspired tower of smoky charred eggplant and sweet roasted peppers, crowned with a nutty homemade almond romesco. Warm, rooted, and generous — the kind of dish that says home.
Prep
25 min
Cook
30 min
Rest
10 min
Total
1h 5m
Method
Char the Peppers
1
Place the 6 bell peppers directly over a gas flame or under the broiler, turning occasionally, until the skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap for 10 minutes.
2
Peel the charred peppers, remove the stems and seeds, and set aside. This smoky char is the soul of the dish — do not rush it.
Toast the Almonds
3
In a dry skillet over medium heat, toast the almonds, stirring frequently, until golden and fragrant, about 5 minutes. Watch them carefully — they go from golden to burnt quickly. Set aside to cool slightly.
Make the Almond Romesco
4
In a food processor or mortar, combine the toasted almonds, 4 of the charred roasted peppers, garlic, tomatoes, red wine vinegar, and salt. Pulse or pound until you have a rough, textured sauce.
Prepare and Roast the Eggplant
6
7
Arrange the eggplant slices on a baking sheet in a single layer. Roast for 12 minutes, flip, then roast another 8 minutes until golden and tender. Remove from oven and let cool slightly.
Assemble the Stacks
8
On a serving plate, place one slice of roasted eggplant. Add a layer of romesco, then a roasted pepper slice. Repeat: eggplant, romesco, pepper, romesco — building upward to create a generous tower of 3-4 layers.
9
Spoon extra romesco sauce around the base of each stack. Finish with a scatter of fresh parsley.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
508
per serving
Low sugar · 11g
Protein
10g
Carbs
25g
Fat
43g
Sat. fat
6g
Fiber
10g
Sugar
11g
Sodium
987mg
Gluten FreeDairy FreeEgg FreeMediterraneanPlant ForwardHeart HealthyAnti InflammatoryWeight ManagementHigh FiberHealthy FatsLow Sodium
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.4m³
Land
31Pt
Runoff
0.08g P
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
6
Sweet
4
Salty
3
Sour
2
Bitter
1
Spicy
Textures
TenderCrispyCrunchyCoarse
Aromas
SmokyNuttyHerbalGarlicky
Kitchen Equipment
Primary Tool
OvenSkilletOvenBroilerFood ProcessorMortar And PestleBaking SheetSpoonServing PlatesPlastic WrapBowlBrush
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Oven must be preheated to 200°C (400°F) before roasting eggplant. Undercooked eggplant can cause digestive issues. The charred peppers should reach blackened skin on all sides for food safety and flavor development.
Handling
Allow charred peppers to rest covered for the full 10 minutes to steam loose the skin. Failure to cover tightly can result in uneven peeling and potential burns from escaping steam.
Almonds must be watched constantly during toasting. They transition quickly from golden to burnt. Burnt almonds develop bitter compounds and can cause digestive discomfort.
Cross Contamination
Same cutting boards and utensils used for raw preparation should be cleaned before assembly. The romesco contains no cooking step after blending, making it susceptible to cross-contamination.
High Risk Population
Tree nut allergens can cause anaphylaxis in allergic individuals. For high-risk populations, ensure all equipment is thoroughly cleaned and no cross-contact occurs.
Storage
Almond romesco should be refrigerated within 2 hours of preparation. Store in airtight container for up to 5 days. The sauce is not cooked after blending, making refrigeration critical.
Equipment Safety
When placing peppers directly over gas flame, use long tongs and keep a fire extinguisher nearby. Never leave unattended. For broiler method, monitor closely to prevent flare-ups.
Pro Tips
Technique
When you char your peppers directly over the flame or under the broiler, turn them often — the goal is even blistering, not ash. After peeling, let those smoky roasted peppers speak for themselves in the romesco; do not rush or dilute their voice.
Substitution
If hazelnuts are what you have, use them — the romesco will taste different but no less true. In Empordà, we sometimes mix both almonds and hazelnuts, depending on what the tree outside offers and what season it is.
Make Ahead
The romesco actually improves if you make it a day ahead. Cover it and let it rest in the refrigerator — the flavors deepen and marry overnight, becoming more themselves. Bring it to room temperature before serving.
Equipment
For the most authentic romesco, pound the ingredients in a stone mortar rather than blitzing them in a food processor. The slight resistance breaks down the almonds unevenly, creating texture and body that a machine cannot replicate. But a processor works in a pinch — I am not a tyrant about these things.
From the chef
Charring peppers directly over the flame until their skins blister and blacken is not optional here — that smoky sweetness is what makes the romesco worth eating. The eggplant roasts until golden and collapsing, silky all the way through, and then the two meet in layers with generous spoonfuls of that rough, nutty sauce in between. You pound the almonds with the charred flesh in a mortar until the romesco has real texture, never a smooth puree. Stacked high and served warm, this is Catalan cooking at its most honest — fire, oil, and patience doing all the work.
TagsRoastedCharred PeppersRomesco SauceEggplantAlmondsSmokyLayeredMediterranean DietVegetarian
AllergensTree Nuts
Source: generated · June 10, 2026