Escalivada (chargrilled vegetables and anchovies)


recipes, seafood, Spanish, vegetables

Ingredients 8
Servings 8
Time

Ingredients

  • 3
    medium aubergines
  • 3
    large red sweet peppers
  • 8
    large cloves garlic, finely chopped
  • 125
    ml
    extra-virgin olive oil
  • 30
    ml
    vinegar
  • 15
    ml
    lemon juice
  • salt and freshly milled pepper
  • 8
    anchovy fillets
 

Method

 
Slowly roast whole brinjals and red peppers at 200 ºC, turning them often to make sure they cook evenly, until skin has blackened and vegetables yield to a gentle squeeze. (Or grill them under a hot grill or directly over an open flame.) Cool slightly in a plastic bag, then peel off any burnt skin.
Halve peppers and remove seeds and membranes. Cut vegetables into strips and cool. Dress with garlic, olive oil, vinegar, lemon juice, salt and pepper, and arrange on a serving dish or place directly on pa amb tomàquet (see recipe). Garnish with anchovy fillets.
 

Read more on: spanish  |  fish/seafood  |  roast  |  grill
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.