Valencian Esgarraet

Name: Valencian Esgarraet
Total time: 4500 s
Yield: Serves 4 servings
Ingredients: 4 large red bell peppers; 2 eggplants; 7 oz shredded salt cod (about 200 grams); 2 cloves garlic, finely chopped; 1 jar black olives; 2 hard-boiled eggs; Olive oil

latuto @cook_1128410

El Puig (Valencia, España)

Grandma’s Esgarraet. Esgarraet is a traditional dish from Valencia. The most common version uses only roasted red peppers and shredded salt cod, but at home, it’s typical to add a few more ingredients. Here’s another variation. Today’s photo shows esgarraet with peppers, eggplant, and salt cod.

latuto @cook_1128410

El Puig (Valencia, España)

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Ingredients

75 minutes

Serves 4 servings

4large red bell peppers
2eggplants
7 ozshredded salt cod (about 200 grams)
2 clovesgarlic, finely chopped
1 jarblack olives
2hard-boiled eggs
Olive oil

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Steps

75 minutes

1

Preheat the oven to 400°F (200°C). Wash the peppers and eggplants and place them unpeeled on a baking sheet lined with aluminum foil.
2

While roasting, turn them occasionally so they cook evenly on all sides. When the peppers and eggplants are done, remove from the oven and set aside.
3

Once cooled, peel off the skins and tear the flesh into strips by hand, removing the seeds. Place everything in a serving dish or bowl. Add the shredded salt cod.
4

Add the drained olives, chopped eggs, and garlic. Drizzle with olive oil and season with salt. Mix well so all the flavors combine. Cover and refrigerate.