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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Roshan Bot
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love serving it at potlucks and parties.
Shahbaz Pardesi
[email protected]I'm not a vegetarian, but I love this dish. It's so hearty and flavorful, I don't even miss the meat.
Ella oreva
[email protected]This recipe is a great way to use up leftover roasted vegetables. I always have a few extra veggies after a big roast dinner, and this is the perfect way to use them up.
L
[email protected]I love the combination of roasted vegetables and tangy dressing in this dish. It's the perfect balance of flavors.
Rahab Wangui
[email protected]This is one of my favorite Spanish dishes. It's so simple to make, yet so flavorful and satisfying.
Sajjad Abbasi
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely fits the bill. It's a great way to showcase this delicious vegetable.
Official Kally
[email protected]This dish is so versatile. I've served it as a side salad, a main course, and even as a pizza topping. It's always a hit!
ISAAC ASHRAF
[email protected]I love the smoky flavor that the roasted vegetables give to this dish. It's the perfect summer salad!
Philip Samuel
[email protected]This was my first time making escalivada, and it was surprisingly easy! The roasted vegetables were so flavorful, and the dressing really brought the dish together.
Francis XDzi
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious. I love serving it as a tapas dish or as a side salad.
Yaqeen Koopman
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind! The combination of roasted vegetables and tangy dressing was amazing.
qurban dipal
[email protected]This escalivada was a hit at my dinner party! The flavors were incredible - smoky, sweet, and savory. I especially loved the way the eggplant melted in my mouth. Will definitely be making this again.