Roasted Pepper Eggplant And Tomato Escalivada
Serving Size : 1
Ingredients for prepare Roasted Pepper Eggplant And Tomato Escalivada
:
| Amount | Measure | Ingredient - Preparation Method |
recipe Roasted Pepper Eggplant And Tomato Escalivada
While the escalivada can be made
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indoors, its flavor is incomparably improved when the vegetables are cooked over a wood or charcoal fire.
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Throw green and red peppers and eggplants on hot coals or directly in fire. Roast tomatoes briefly on grill or
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over dying embers. Turn peppers and eggplants from time to time until all skin is blackened (but not
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calcinated). Strip off peel with fingers while vegetables are still hot. Cut peeled vegetables
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into long strips; arrange decoratively in a platter with whole grilled tomatoes. Sprinkle olive oil liberally over
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all and salt lightly. Escalivada is delicious as a hot vegetable with grilled meats and
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chops, as an hors d'oeuvre, or as a cold salad. On picnics, the grilled peppers and eggplants are
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often spread on tomato bread and eaten with grilled sausage on top. To make
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it indoors, bake peppers and eggplant in a moderately hot oven 45 minutes before peeling.
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An alternate method is to coat the peppers and eggplant with oil, fry on all sides, and cook slowly,
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covered, on top of stove for about 30 minutes or until peel comes off easily. The tomatoes can be roasted,
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grilled, or fried whole. Tomato Bread: Olive oil and tomato replace butter for
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sandwiches in the olive-growing parts of Spain. The pulp of a ripe tomato is rubbed on a
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piece of bread or toast, often previously rubbed with garlic. It is sprinkled liberally with olive oil, lightly
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with salt, and is eaten with a grilled pork sausage, a slice
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of cured ham, a cold omelet, or anything else you choose.
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