Aubergine and red pepper escalivada salad

Ingredients:

  • 1 kg aubergines
  • 1 red pepper
  • 1 pear tomato
  • 1 garlic (small)
  • 1 spring onion (small)
  • 60 ml Extra Virgin Olive Oil
  • ½ lemon
  • Black empeltre or kalamata olives
  • Fresh parsley

Method:

1

Wash the aubergines and red pepper and put them in an oven tray. Put the tray in the oven, pre-heated to 200°C, heated from above and beneath and without the fan on, for 1 hour, turning the greens every 20/25 minutes. Remove the tray from the oven and leave the greens for 10 minutes in a casserole or closable container, so they will be easier to peel.

2

Peel the aubergines and red pepper. Chop them all up into small pieces and set them aside. Wash the tomato and spring onion, chop them into fine pieces and mix them with the aubergines and red pepper. Season with salt and pepper and set aside.

3

Peel the garlic, remove its germ and crush it in a mortar. Add the oil and the juice of half a lemon and mix until they form a vinaigrette.

4

Put on a plate, pour the vinaigrette over it and garnish with the black olives and finely chopped parsley.

Allergens:

 None.