Escalivada
Roasted eggplant, peppers, and onions with olive oil
Ingredients
- eggplants2 pcs
- bell pepper3 pcs
- onion1 pcs
- garlic2 cloves
- olive oil2 tbsp
- wine vinegar1 tbsp
- dry wine150 ml
Instructions
Preheat the oven to 180-200°C.
Prepare eggplants, bell peppers, onion and garlic: cut, boil, or saute the components that need precooking.
Arrange eggplants, bell peppers, onion and garlic in the dish in layers or as an even mixture.
Add olive oil and wine vinegar as the topping, cheese, sauce, or aromatic part.
Bake until browned on top and fully cooked inside.
Let the dish rest for 5-10 minutes and serve.
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