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Roasted Red Pepper, Aubergine And Onion Salad (escalivada) Recipe

Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) Recipe
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Category : starters
Cooking Time : 120 minutes
Serving : 6
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Prepare the ingredients before making Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) in your home. Then, follow these steps below to serve Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) for your family or friends.

Ingredients: Roasted Red Pepper, Aubergine and Onion Salad (Escalivada)

  • 3 red peppers
  • 3 onions
  • 2 aubergines/eggplants
  • 1 tsp cumin seeds
  • 1 small glass olive oil
  • 1 tsp salt

How to Make Roasted Red Pepper, Aubergine and Onion Salad (Escalivada)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) in your home by yourself.

    Step 1
  • Line the oven tray with kitchen paper and roast the peppers, onion and aubergines in the oven for an hour and twenty minutes at 180ºC/350°F turning them round halfway through. Turn the oven off and leave for another 30 minutes - this makes them easier to peel (you can leave them longer if you want - sometimes I program the oven to make them last thing at night and I peel them and prepare the salad the next morning.
  • Step 2
  • Peel the peppers with your hands - the skin should come off very easily. Don't worry if the skin looks burnt - the flesh won't be.
  • Step 3
  • Remove all seeds and cut the peppers into strips. Put them in a bowl.
  • Step 4
  • Peel the aubergines, also with your fingers
  • Step 5
  • Cut them into strips and add to the bowl.
  • Step 6
  • Finally peel the onions
  • Step 7
  • Cut and add. Mix the ingredients together, add the teaspoon of cumin seeds, stir well and leave to cool completely.
  • Step 8
  • Once cold, add the olive oil and salt. Stir and either serve or put in an airtight container in the fridge.
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