Roasted Pepper and Eggplant (Escalibada)

Name: Roasted Pepper and Eggplant (Escalibada)
Ingredients: 2 large red bell peppers; 2 medium eggplants; 1 little salt; 2 garlic cloves; 1 small cup (about 3 tablespoons/45 ml) extra virgin olive oil; 1 medium onion (optional)

Concha Rivas @cook_14429947

A very common dish from the Murcia region of Spain, which can be enjoyed on its own, on toasted bread, or served as a side with fried eggs, omelets, grilled meats, or fish.

Concha Rivas @cook_14429947

A very common dish from the Murcia region of Spain, which can be enjoyed on its own, on toasted bread, or served as a side with fried eggs, omelets, grilled meats, or fish.

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Ingredients

2large red bell peppers
2medium eggplants
1little salt
2garlic cloves
1small cup (about 3 tablespoons/45 ml) extra virgin olive oil
1medium onion (optional)

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Steps

1

Place the peppers and eggplants in a baking dish and roast in the oven at 350°F (180°C).
2

Turn them occasionally so they roast evenly on all sides. Add a little salt. (Optionally, add chopped onion.)
3

When the vegetables are soft, remove from the oven and let them cool so you can peel the peppers.
4

Cut the peppers, eggplants, and onion (if used) into thick strips.
5

Arrange everything in the serving dish, pouring over any juices released during roasting.
6

In a skillet, heat the olive oil and fry the sliced garlic cloves, then add them to the roasted vegetables.
7

Serve hot or cold, as you prefer.