Roasted 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.
Roasted 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.
Open in Cookpad AppSteps
- 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.
- 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.
- 3
Remove all seeds and cut the peppers into strips. Put them in a bowl.
- 4
Peel the aubergines, also with your fingers
- 5
Cut them into strips and add to the bowl.
- 6
Finally peel the onions
- 7
Cut and add. Mix the ingredients together, add the teaspoon of cumin seeds, stir well and leave to cool completely.
- 8
Once cold, add the olive oil and salt. Stir and either serve or put in an airtight container in the fridge.
Cooksnaps
Similar Recipes
More Recipes
-
🪈🪈🙏🏾🙏Vrat Friendly Lauki Halwa🪈🪈🙏🏾🙏 (With Singhara Atta)
-
Oyster design desiccated coconut sandesh
-
-
-
-
-
-
-
Shrikhand Sandesh Sandwich Dessert
-
-
-
-
-
-
-
-
-
-
-
-
My Sausage & Mushroom Casserole 😊
-
Comments