Escalivada
Catalan roasted aubergines, peppers and onions, peeled into strips and dressed with good olive oil. Lovely on toasted bread.
- 75 min15 prep · 60 cook
- EasyDifficulty
- 360 kcalper serving
Ingredients
- Aubergines2
- Red peppers3
- Onions2
- garlic1 clove
- Olive oil6 tbsp
- country bread, toasted4 slices
- Saltto taste
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Steps
- 1
Heat the oven to 200 °C. Rub the whole vegetables with a little oil and place them on a tray.
- 2
Roast, turning them halfway, until the skins are blistered and the flesh is very soft. The onions may need longer.
- 3
Wrap the vegetables in a cloth or put them in a covered bowl so they sweat and are easier to peel.
- 4
Peel them, remove the seeds from the peppers and tear everything into long strips.
- 5
Arrange on a plate, add the juices from the tray, the minced garlic, salt and plenty of oil.
- 6
Serve warm or at room temperature, on its own or on toasted bread.
Tips and questions
- Why let the vegetables rest covered?
- The steam loosens the skins so they peel off easily, and the vegetables finish cooking and release their juices.
- How long does it keep?
- Up to 5 days in the fridge covered with olive oil. It is best served at room temperature, not straight from the fridge.
- What goes well with it?
- On toast with anchovies or goat’s cheese, or as a side for grilled meat and fish.
Enjoy your meal!
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