World Flavors Cookbook
Escalivada
Smoky fire-roasted vegetables (eggplant, bell peppers, and onions), peeled and served in strips with olive oil and garlic.
Cuisine: Spain
Ingredients
- 2 large eggplants
- 3 red bell peppers
- 2 large onions
- Extra virgin olive oil
- 2 cloves garlic, minced
- Salt
Instructions
- Roast whole vegetables over an open flame or in a 200°C oven until skins are charred and flesh is soft.
- Cover with foil and let steam for 15 minutes (makes peeling easier).
- Peel and remove seeds. Tear into long strips by hand.
- Arrange on a plate, season with salt, and drown in olive oil and garlic.