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Roasted Red Pepper, Aubergine and Onion Salad (Escalivada)
Introduce
Chef :
BeckyRoasted Red Pepper, Aubergine and Onion Salad (Escalivada)
This is a traditional Spanish recipe from Northern Spain (Catalonia) which keeps really well in the fridge and is delicious eaten on its own as a salad, on warm toast with alioli, as a side dish or mixed with good quality white tuna. In Winter you can serve it slightly warm, but in Summer it's much better chilled.
Ingredient
Food ration :
6 servingsCooking time :
120 mins
3
onions
1 tsp
cumin seeds
1 small glass
olive oil
1 tsp
salt
Cooking instructions
* Step 1
Line the oven tray with kitchen paper and roast the peppers, onion and aubergines in the oven for an hour and twenty minutes at 180ºC/350°F turning them round halfway through. Turn the oven off and leave for another 30 minutes - this makes them easier to peel (you can leave them longer if you want - sometimes I program the oven to make them last thing at night and I peel them and prepare the salad the next morning.
* Step 2
Peel the peppers with your hands - the skin should come off very easily. Don't worry if the skin looks burnt - the flesh won't be.
* Step 3
Remove all seeds and cut the peppers into strips. Put them in a bowl.
* Step 4
Peel the aubergines, also with your fingers
* Step 5
Cut them into strips and add to the bowl.
* Step 6
Finally peel the onions
* Step 7
Cut and add. Mix the ingredients together, add the teaspoon of cumin seeds, stir well and leave to cool completely.
* Step 8
Once cold, add the olive oil and salt. Stir and either serve or put in an airtight container in the fridge.
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