🍽️
Food/Recipe
Escalivada
Prep10 minutes
Cook45 minutes
Total55 minutes
🌍 Catalan (Spain)🍽️ Appetizer/Side Dish👥 4 servings
Ingredients
- 2 large red bell peppers 🫑
- 2 medium eggplants 🍆
- 1 large yellow onion 🧅
- 3 cloves garlic, minced 🧄
- 4 tbsp extra virgin olive oil 🫒
- 1 tsp sea salt 🧂
- Fresh parsley, chopped 🌿
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 🔥
- Place the whole bell peppers, eggplants, and unpeeled onion on the baking sheet. 🍆🫑
- Roast for 40-45 minutes, turning occasionally, until the skins are charred and the vegetables are soft. ⏲️
- Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 15 minutes. 💨
- Peel the charred skins off the peppers and eggplants, then discard the stems and seeds. 🔪
- Tear the vegetables into long, thin strips and place them on a serving platter. 🍽️
- Drizzle generously with olive oil, sprinkle with minced garlic, salt, and fresh parsley. 🫒🌿
- Serve at room temperature, ideally with crusty rustic bread. 🥖
