Escalivada (chargrilled vegetables and anchovies)

recipes, seafood, Spanish, vegetables

Ingredients 8
Servings 8


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


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

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