Escalivada

🛒 Ingredients

• Eggplant 700 g · 175 kcal
• Red Bell Pepper 400 g · 124 kcal
• Onion 200 g · 80 kcal
• Tomato 300 g · 54 kcal
• Extra virgin olive oil 60 g · 530 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F) or prepare a grill for medium-high heat. Wash and pat dry all vegetables.
2. Place the whole eggplant, bell peppers, and onion (peeled) on a baking sheet or directly on the grill. Roast or grill for 40-60 minutes, turning occasionally, until the skins are charred and the vegetables are very tender.
3. Add the tomatoes to the baking sheet or grill during the last 15-20 minutes of cooking, until they are soft and slightly charred.
4. Once cooked, remove the vegetables from the oven or grill and immediately transfer them to a bowl, covering it tightly with plastic wrap or a lid. Let them steam for 15-20 minutes; this helps loosen the skins.
5. Carefully peel the charred skins from the eggplant, bell peppers, and tomatoes. Discard the seeds from the bell peppers and tomatoes.
6. Cut all the peeled vegetables into long, rustic strips. Arrange them artfully on a serving platter.
7. Drizzle generously with extra virgin olive oil and season with salt to taste. Serve at room temperature, often as a side dish or appetizer with crusty bread.