Roasted peppers, eggplant, onions and potatoes

The classic and tasty recipe Catalan escalivada. Clever mix of grilled vegetables, with a good olive oil makes a totally compelling Aubergine dish.

Ingredients

• 3 red peppers
• 4 beautiful eggplants
• 2 large or 4 small onions
• 4 medium potatoes
• 4 garlic cloves
• Olive oil
• Salt
• Ground white or black pepper
• Cumin (optional)


Preparation

Preheat oven to 180 degrees. Wash and dry the peppers, eggplants, onions and potatoes. The one at anoint with olive oil. When grilled it is heated in the oven for one hour and a half turning them occasionally.

When they are well roasted them out of the oven and let cool slightly. When they are warm, peel all vegetables except potatoes, we take away the stems and seeds and onion we remove the first layer. When properly, they peeled and deveined, cut into strips eggplants and peppers, julienned onion and potatoes in half. The emptied potatoes with a spoon, to crumble pulp, season with salt and pepper will add a splash of olive oil and turn to fill.


Here we present it in a bowl or large plate where we will have the peppers, then eggplant, onions and half the potato halves.

Chop the garlic very tiny and scatter over the peppers and eggplants, alin all with flowing virgin olive oil and sprinkle with a little ground cumin.

Comments Recipe

I am floored serve with sticks, breaded seitan replacing anchovies recipe Escalivada Catalana with Anchovies L'Escala. But by itself it is already a very tasty dish that does not require accompaniment.