Charred Eggplant and Pepper Salad — Catalan Escalivada
Catalan smoky charred aubergine and red capsicum peeled into silky strips, dressed with garlic, sherry vinegar, and olive oil, served with anchovy and toasted bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce 600g aubergine and 300g red capsicum several times with a knife. Smash 4 garlic cloves. Toast 2 thick slices country bread until golden. Have 40g salted anchovy, 60ml olive oil, 20ml sherry vinegar, and salt and pepper measured and ready.
Char
Set aubergine and capsicum directly on a high gas flame or under a preheated broiler at high heat. Char for 12–14 minutes, turning every 3 minutes, until skins blacken all over and flesh collapses when pressed.
Sweat
Transfer charred vegetables to a covered bowl and rest 8 minutes for steam to loosen skins. Peel skins off, deseed capsicum, and tear both into 1cm strips with your fingers.
Finish
Whisk smashed garlic with olive oil, sherry vinegar, salt, and pepper in a bowl. Fold in warm vegetable strips until coated.
Plate
Arrange vegetable strips on plates, drape anchovy fillets on top, and serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.