Escalivada
A colorful and robustly-flavored grilled vegetable dish that originates from the Catalonia region of Spain.


1 eggplant—sliced lengthwise into ½-inch slices
2 red peppers (capsicums)—deseeded and halved lengthwise
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ clove garlic—minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper

½ tablespoon finely chopped fresh flat-leaf parsley


PREHEAT oven broiler (griller) to high. PLACE the eggplant slices on a baking tray and brush both sides with 1 tablespoon of olive oil. PLACE the red peppers (skin side up) on the same tray and put the tray directly under the broiler. COOK the eggplant and red peppers for 10 minutes, turning the eggplant slices (not the pepper) halfway through cooking. REMOVE the charred red peppers and wrap in plastic wrap or foil for 5 minutes to allow the steam to loosen the skin from the pepper flesh. WHILE the peppers steam, carefully peel the skin off the eggplant slices and cut the flesh into strips. PEEL off the blackened red pepper skins and slice the flesh into strips. MIX together the remaining 2 tablespoons of olive oil with the red wine vinegar, garlic, salt, pepper and parsley until combined. DRIZZLE the dressing evenly over the eggplant and red pepper strips, and gently toss to combine.

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