Escalivada – Catalan Grilled Vegetable Salad on Tomato Bread

Name: Escalivada - Catalan Grilled Vegetable Salad on Tomato Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 brinjal, sliced lengthways into 1 cm thick slices; 3 Tbsp (45 ml) olive oil; 2 red peppers, deseeded and halved lengthways; 2 Tbsp (30 ml) red wine vinegar; 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; 1 baguette; 2 tomatoes, sliced in half; ¼ C (60 ml) extra-virgin olive oil; sea salt

Spanish Grilled Vegetable Salad on Tomato Bread

Escalivada – Catalan Grilled Vegetable Salad on Tomato Bread

Author: Tina Bester
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4
Category: Baking; Bread, Rolls and Muffins; Breads; Dish Type; easy; Global Foods; Light meals; Spanish; Starters; Vegetables; Vegetarian

Print Recipe

Description

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.

Ingredients

Escalivada
1 brinjal, sliced lengthways into 1 cm thick slices
3 Tbsp (45 ml) olive oil
2 red peppers, deseeded and halved lengthways
Dressing
2 Tbsp (30 ml) red wine vinegar
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
1 baguette
2 tomatoes, sliced in half
¼ C (60 ml) extra-virgin olive oil
sea salt

Instructions

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.

Tina Bester

Tina Bester is becoming better known as the Queen of Tarts after her successful baking business and shops. She has also written a string of popular cook books - Tarts, Jampacked, Celebrate, Comfort, Bake and Fun in the kitchen. A self taught baker who has become an expert in her field specifically in the art of tarts!