Escalivida with red and green peppers, onion and eggplant

This is a dish from the Cataluñan region of Spain. It is usually grilled and served with meat. Here is a recipe for those who don’t have a grill and it is fabous with meat or by itself!

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Serve it mixed.

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Or separated. I prefer it mixed!

Serves 4

1 large eggplant
1 large red and green pepper
1 onion, sliced
Olive oil
Salt

Preheat oven to 190°

Rinse the peppers and eggplant and dry them. Place them on a baking tray and using a cooking brush, coat them all over with olive oil. Sprinkle with salt and roast them for half an hour. Turn them over and roast them for half an hour more.
When they have cooled down a bit, remove the peppers and eggplant from their skins. They fall off easily. Remove seeds from peppers. Set aside. Reserve the oil and liquid in the tray for frying later.
Cook the onions in about a 1/4 cup of oil until transparent an even a little browned.
Place all the vegetables in a frying pan, add the reserved olive oil and fry for 2 to 3 minutes on medium heat and serve immediately sprinkled with salt and pepper.

Enjoy! Xxxx Natascha

Enjoy! Xxxx Natascha

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