Escalivada

This is a very special recipe for me, typical of my region: Catalunya.

Each time I prepare it, it brings me childhood memories: summer dinners outdoors, sharing it with family… I nearly can feel the warm air and the smell of the sea.

It’s a light and healthy dish, very easy to prepare … and it’s delicious!

For all those who want to share a nice meal:

2 or 3 Red bell pepper

2 Aubergine

3 Onions

Cherry tomatoes (optional)

1 small tin of tuna fish in olive oil, per person (it’s important to buy good quality, in olive oil).

…….

Wash the pepper and aubergine.

Prick the aubergine with a knife on the skin (6-8 picks, this helps to cook it better).

Do not peel or cut the vegetables.

Put the onions, pepper and aubergine on an oven tray and bake them at 200 degrees for 1 hour (after ½ hour turn the vegetables up side down, so they will cook thoroughly, and after 50 minutes, put the cherry tomatoes in the oven).

Turn off the oven, but leave the vegetables in for at least 1 hour more.

When the veggies are cool is very easy to peel them.

So peel the onions and aubergine.

Peel and remove the seeds of the pepper.

Now cut them in strips and lay them in a serving dish with the tomatoes, tuna fish, a bit of oil from the tin and liquid from veggies, which remain in the baking tray.

Ready to eat!

We serve this dish at room-temperature, with slices of good bread.

If you make a big quantity, you can leave it for some days in the fridge, and add it for example, on top of a green salad.

eatwell&livefit

One thought on “Escalivada

Please Post Your Comments & Reviews

Your email address will not be published. Required fields are marked *