ESCALIVADA (EGGPLANT SALAD WITH ONIONS AND PEPPERS)
Based on a recipe from Williams-Sonoma's book, Savoring Spain & Portugal. The intro to the recipe states, "Although escalivar means 'to grill,' many restaurant cooks in Spain roast their vegetables, as it is easier and requires less maintenance. I have joined them." I haven't tried this yet.
Provided by mersaydees
Categories Low Protein
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
- Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
- Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
- In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.
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Temitope Aduloju
[email protected]This recipe is a game-changer. I'll never make escalivada any other way again.
Irfan Hussain
[email protected]I've been making this escalivada for years and it's always a hit. It's the perfect dish to bring to a potluck or party.
NANA Kwame
[email protected]This escalivada is a must-try for any fan of roasted vegetables.
Lakotah Frye
[email protected]I highly recommend this escalivada recipe. It's easy to make and absolutely delicious.
Prosper Okpalaike
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
Kevin Wanyonyi
[email protected]I love that this recipe is so versatile. I've used it to make everything from salads to sandwiches to pasta dishes.
aiko abengoza
[email protected]This escalivada is the perfect summer dish. It's light, refreshing, and full of flavor.
Christian Garner
[email protected]I made this escalivada for a party and it was a huge success. Everyone loved it!
Clair Jacobs
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The escalivada was so flavorful and addictive.
Nadeem Sohail Nasir
[email protected]This recipe is so easy to follow and the results are incredible. I love the way the vegetables caramelize in the oven.
Ava C
[email protected]The escalivada was delicious! I served it as a side dish with grilled chicken and it was perfect.
Lindiwe Jamu
[email protected]I've made this escalivada salad several times now and it's always a hit. The smoky flavor from the roasted vegetables is amazing.
Hameed khan pathan
[email protected]This escalivada recipe is a keeper! The combination of roasted eggplant, peppers, and onions is divine.