Dish of Roasted Eggplants and Peppers
(click to enlarge)

Roasted Eggplants & Peppers


Spain, Catalonia   -   Escalivada
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
55+ min
Yes		 An excellent Tapas dish, easy to make and durable. It can be made with or without the Onions.




1
1
10
----
ar
ar
#
#
oz
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Eggplants (1)  
Bell Peppers, red
Onions, medium
-- Serving
Olive Oil, ExtV
Sea Salt 		Make:   -   (55 min + cooling - 15 min work)
  1. Preheat the oven to about 450°F/233°C.
  2. Blast the BELL PEPPERS black with your Kitchen Torch and brush off skins under running water (or see Bell Peppers).
  3. Place all items on foil on a baking sheet. Place in the oven and let roast for about 40 minutes. Bring out and let cool completely.
  4. Strip Skins off the Eggplants and Onions (if using). Peel skins off the Bell Peppers if using the alternate method.
  5. Cut all ingredients in strips, or as desired. Place them in a dish and drizzle with your best Ultra Virgin Olive Oil and a sprinkle of Sea Salt.
NOTES:

  1. Eggplants:

      Timing here is for narrow Eggplants like Italian. If you must use a larger eggplant you will have to give it more time.

  2. Bell Peppers:

      The pattern recipe calls for roasting the Peppers, then packing them hot in a plastic bag, seal it and let them steam for about 15 minutes before trying to peel them. Blasting them with the Kitchen Torch takes about 1-1/2 minutes each and about the same each to brush off the skins. A few flakes of charred skin enhances the flavor. Every serious cook should have the recommended torch, it can save a lot of time, and a bottle of Map Gas will last for years in the kitchen. The torch can also be used for plumbing, lifting floor tiles, etc.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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