From Josemi CilantroYHierbabuena's kitchen in Spain.

Originally published on Cookpad Spain as Escalivada con bacalao, with US measurements.

Escalivada with Salted Cod

Name: Escalivada with Salted Cod
Ingredients: 1 eggplant; 1 red bell pepper; 1 green bell pepper; 1 tomato; 1 onion; 1/3 cup desalted salt cod flakes, ready to eat (about 50 grams); Olive oil, salt

Josemi CilantroYHierbabuena @Cilantroyhierbabuena

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Perfect as a side dish or a light dinner served with toast.

Josemi CilantroYHierbabuena @Cilantroyhierbabuena

Alicante

Perfect as a side dish or a light dinner served with toast.

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Ingredients

1eggplant
1red bell pepper
1green bell pepper
1tomato
1onion
1/3 cupdesalted salt cod flakes, ready to eat (about 50 grams)
Olive oil, salt

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Steps

1

Peel the onion and wash all the vegetables well. Place them on a baking sheet and drizzle with a little olive oil.
2

Roast at 400°F (200°C) for about 1 hour or until the vegetables are completely roasted. Let them cool.
3

Once cooled, peel the vegetables and cut them into small pieces. Mix them in a bowl with the finely chopped salt cod.
4

Drizzle with olive oil and season with salt. Refrigerate for at least 2 to 3 hours.
5

Serve with your favorite sides: toast, hard-boiled eggs, aioli, olives, balsamic vinegar, anchovies, smoked salmon, or anything you like. Enjoy!

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Josemi CilantroYHierbabuena @Cilantroyhierbabuena

Published in the US on August 05, 2025 14:01

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Más ideas, recetas y consejos sobre alimentación saludable en www.instagram.com/CilantroYHierbabuena#ComeVerdeYCalla:)Cocina sana, colorida y divertida.Cocina de temporada y proximidad.Cocina fácil y económica.