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Escalivada – Catalan Grilled Vegetable Salad on Tomato Bread
This is a take on a traditional Catalan dish, Escalivada con Pan con Tomato, the peppers and brinjals are roasted to perfection and are utterly delicious.
- Serves: 4 |
- Yields: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
issue 55
Ingredients
Escalivada
3 Tbsp (45 ml) olive oil
2 red peppers, deseeded and halved lengthways
Dressing
2 Tbsp (30 ml) olive oil
1 clove garlic, crushed
3 Tbsp (30 ml) flat leaf parsley, finely chopped
sea salt and freshly ground black pepper
To Serve
2 tomatoes, sliced in half
¼ C (60 ml) extra-virgin olive oil
sea salt
Method
Escalivada
Preheat the oven on the grill setting.
Place the brinjal slices on a baking tray and brush both sides with olive oil. Place the red peppers, skin side up, on the same tray and place the tray directly under the grill. Cook for about 15 -20 minutes, turning the brinjal slices over, halfway through cooking.
Place the charred red peppers into a bowl and cover with cling wrap. Set aside and allow the steam to loosen the skins.
Peel the skin off the brinjal slices and cut the flesh into strips.
Remove the skins from the red pepper and slice into strips. Place both into a bowl.
Dressing
Combine all of the ingredients for the dressing together.
Drizzle over the eggplant and red pepper and gently toss to combine.
To Serve
Slice the ends off the baguette.
Slice the bread in half widthways and then cut each piece lengthways. Toast the bread until golden brown (either in the oven or on a grill).
As soon as the pieces of bread are toasted, rub the cut side of the tomatoes on the toasted bread to transfer the juice and tomato pulp onto the bread. The bread should be reddish and moist.
Drizzle generously with olive oil, season with sea salt and serve immediately with the escalivada.
