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Ingredients
- aubergines 2 small
- red peppers 2
- onions 2 small
- olive oil
- garlic 2-3 cloves, crushed
- parsley a small handful, chopped
- anchovies or goat’s cheese (optional)
Method
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Step 1
Roast the vegetables whole, ideally by placing them over hot coals on a barbecue. Otherwise brush them with oil and grill them until the skin blackens and they are soft.
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Step 2
When they are cooked, wrap the vegetables in newspaper so that they finish cooking in their own steam. This also makes the skins easy to remove.
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Step 3
Once the vegetables are cool and peeled, slice the aubergines into long strips, remove the seeds from the peppers and cut into quarters, and cut the onions into quarters.
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Step 4
Toss the salad together with the garlic, olive oil and sprinkle with sea salt and parsley. You can also cross each portion of escalivada with two anchovies, or add a slice of goat’s cheese and melt under the grill if you like.
Nutritional Information
- Kcals 103
- Carbs 8.7g
- Protein 1.9g
- Fat 7g