Catalan Escalivada
A smoky Catalan dish of roasted eggplant, sweet peppers and onion, soft and tender, dressed with olive oil and garlic.
Ingredients
- eggplants2 pcs
- red bell pepper3 pcs
- onion1 pcs
- garlic2 cloves
- olive oil60 ml
- salt1 to taste
Instructions
Preheat the oven to 220°C. Wash and pat dry the eggplants, sweet peppers and onion; cut the onion in half.
Place the eggplants, peppers and onion on a baking sheet. Roast for 35–45 minutes, turning the vegetables once, until the skins of the peppers and eggplants are charred in places and the flesh is completely soft.
Transfer the hot eggplants, peppers and onion to a bowl, cover and let sit for 15–20 minutes: this will steam the vegetables and make them easier to peel.
Peel the eggplants and peppers, and remove the stems and seeds from the peppers. Peel off the charred outer layer of the onion.
Cut the eggplants, peppers and onion into long strips and arrange on a platter.
Finely chop the garlic, mix it with olive oil and salt, and drizzle this dressing over the vegetables. Serve the escalivada warm or cooled to room temperature.
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