Authentic home cooking from Spain, with US measurements. 
Eggplant and Roasted Red Pepper Escalivada with Tomato and Carrot
Eggplant and Roasted Red Pepper Escalivada with Tomato and Carrot
Open in Cookpad AppSteps
- 1
Preheat the oven to 435°F (225°C) for 10 minutes.
- 2
Wash the bell peppers and eggplants, then dry them with a clean kitchen towel. Arrange the washed vegetables on a baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of coarse salt.
- 3
Place the baking sheet in the oven and roast for 30 minutes, or until the vegetables are tender. After 20 minutes, start checking the peppers; if they are ready, remove them to a tray to cool.
- 4
Remove the eggplants when they are roasted and let them cool slightly. Meanwhile, peel the peppers, remove the skin, seeds, and membranes. Let them drain in a colander or on a slanted surface.
- 5
Continue peeling the eggplants and let them drain for a few hours to release excess water.
- 6
Tear the peppers and eggplants into strips and place them in a bowl. (You can also use roasted peppers and eggplants that have been frozen; we do this every fall with produce from the garden.)
- 7
Add the grated carrot, minced garlic, and chopped fresh parsley.
- 8
Wash and dice the tomato, then add it to the other ingredients. Mix everything together.
- 9
Finally, add coarse salt to taste and a generous drizzle of extra virgin olive oil. Grind in some black peppercorns. Mix again. Cover the bowl with plastic wrap and let the flavors blend in the refrigerator for 30 minutes.
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