Escalivada ( English)

Great as a starter, to accompany meat, fish or cheese- a typical Catalan side dish. Also great with ‘torradas’ – slices of toasted bread. Sprinkle with a little salt then rub with a very ripe tomato, add the escalivada with a good mature cheese or anchovies- a yummy light dinner or snack!  and to top it off  a glass of good red wine


1 red pepper        1 aubergine ( scored at both ends)       1 onion             1-2  garlic cloves

Olive oil                  A splash of white wine vinegar ( optional)


Loosely wrap  the pepper, aubergine and onion in foil and place on the middle shelf of the oven. Cook for around one hour on a medium heat, ten minutes before removing the vegetables add the garlic cloves. The vegetables need to be soft and not charred.

When done, remove and leave to cool. Peel the skin off the pepper, aubergine and onion and then cut into strips. Peel and finely chop the clove(s) of garlic. Place in a bowl and add a generous dash of good olive oil and mix all ingredients together. If you want to add a little vinegar, add at this point and a little finely chopped fresh parsley.

Ideally, place in an airtight container and put in the fridge for a while so that the flavours blend and remove from the fridge around ten minutes before serving so that it is served at room temperature.

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