Pulse ½ cup roasted almonds, ½ cup grated Parmesan, and 1 clove garlic in a food processor until finely chopped. Add 1 12-ounce jar roasted red peppers, ¼ cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh bread crumbs and ¼ teaspoon kosher salt and pulse again. Drizzle over grilled eggplant, or serve on the side for dipping.
Lemon, Parsley and Caper Sauce
Mix together ⅓ cup olive oil, 1 cup chopped fresh parsley, zest of 1 lemon, ¼ cup capers, ¼ cup raisins, 1 tablespoon red wine vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Spoon over grilled eggplant.
Cous Cous and Tomato Tabouleh
Make ½ cup whole-wheat cous cous according to the package directions. Meanwhile, chop ⅓ packed cup each parsley and mint. In a large bowl, whisk together ¼ cup lemon juice, ¼ cup olive oil, 1 clove garlic (chopped), and ¼ teaspoon each salt and pepper. Toss with 1 pint cherry tomatoes, halved. Spoon cous cous and tomato dressing over grilled eggplant.
Tahini Yogurt Sauce
Mix together ⅓ cup yogurt, ⅓ cup tahini, and 2 teaspoons water in a small bowl. Drizzle over grilled eggplant or serve on the side for dipping.
Dill and Feta Dressing
Combine 1 cup plain yogurt, 1 clove garlic (finely chopped), ¼ cup chopped dill, and 3 ounces feta cheese, crumbled, in a small bowl. Spoon over grilled eggplant and top with additional dill, if desired.