Oven-Baked Catalan Escalivada | Mediterranean Delight
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65 min
Under an hour
Sezamo
O rețetă catalană tradițională de vară cu vinete coapte, ardei kapia dulci, ceapă și roșii, asezonată generos cu ulei de măsline extra virgin și usturoi aromat. Perfectă ca fel principal ușor sau garnitură savuroasă.
Preparation method
Preparing the vegetables
Preheat the oven to 200°C. Wash the eggplants, kapia peppers, and tomatoes thoroughly, then dry them with a kitchen towel. Peel the red onion and cut it into halves.
Prick the eggplants in a few places with a fork to prevent them from bursting during baking. Place the eggplants, kapia peppers, onion halves, and whole garlic cloves (in their skins) on a large baking sheet lined with baking paper.
Oven baking
Brush the vegetables with a little olive oil and place the tray in the oven for 45-50 minutes, turning them halfway through, until the skin of the peppers and eggplants is browned and caramelized, and the vegetables are completely tender. Add the whole tomatoes during the last 15 minutes of baking.
Chef's tip
Escalivada is even tastier the next day, after the vegetables have rested in the cold and the flavors have melded perfectly into the olive oil.
You can enrich the dish by adding a few anchovy fillets, Kalamata black olives, or slices of toasted goat cheese.
Ingredients
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