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Escalivada
Catalan fire-roasted vegetables — charred eggplant, pepper and onion with olive oil. Covering the freshly charred vegetables in cling film for 20 minutes steams and loosens their skins, making them peel away easily instead of tearing the flesh underneath.
Ingredients
Instructions
Char capsicums, eggplants and onions directly over a gas flame or under a hot grill, turning, until completely blackened.
Place in a bowl covered with cling film for 20 minutes — steam loosens skins.
Peel everything carefully. Tear into strips.
Dress with olive oil, sherry vinegar and garlic.
Season and rest 30 minutes. Scatter parsley.
Serve on toast or as a salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
