Spanish Escalivada
Spanish escalivada: a bunch of roasted shallots, eggplant and bell pepper, a savory Catalonian specialty that melts in your mouth.
Ingredients
- 1 large fresh eggplant
- 3 red bell peppers
- 2 medium shallots or onions
- 2 tbsp white wine vinegar
- 8 black olives (optional)
- 8 canned anchovy fillets in oil
- 1 oz manchego cheese (30 g) chopped or crumbled
- olive oil
- pepper
- salt
Instructions
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1. Wrap the eggplant, bell peppers and shallots (or onions) separately in aluminium foil.
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2. Roast the vegetables in a preheated oven at 428°F (220°C) for about 45 minutes. Turn off the oven. Leave the vegetables in it for another 30 minutes until totally soft.
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3. Take the vegetables out of the oven. Remove the foil. Discard the skin, stems and seeds of the bell peppers. Cut the bell peppers and the other vegetables into smaller chunks.
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4. Sprinkle a baking dish with olive oil and pepper and salt. Add the vegetables. Top with the anchovies. Drizzle with more olive oil, the white wine vinegar and extra pepper and salt.
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5. Cover the dish with plastic wrap. Put it in the fridge for a couple of hours to chill and marinate, preferably overnight. Right before serving, sprinkle with the manchego cheese. Serve at room temperature.
