Catalan Escalivada
Whole roasted pepper, eggplant and onion, peeled into strips and dressed with oil. Made in batches, keeps for days.
- Total
- 75 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- eggplant2
- red bell pepper3
- onion2
- garlic clove1
- olive oil6 tbsp
- coarse salt1 tsp
Method
- 1
Preheat the oven to 200 °C (400 °F). Place the whole eggplant, red pepper and onion on a tray with a little olive oil.
- 2
Roast 50-60 minutes, turning halfway.
- 3
Let the vegetables sweat covered 15 minutes, peel and cut into strips.
- 4
Dress with the rest of the oil, the very finely chopped garlic and the coarse salt.
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