Escalivada (chargrilled vegetables and anchovies)

Fairlady
8 servings
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Smoky Spanish grilled vegetables.

By Food24 November 03 2009
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Ingredients (8)

3.00 aubergines — medium
3.00 red peppers — large, sweet
8.00 garlic — cloves, finely chopped
125.00 ml olive oil — extra virgin
30.00 ml vinegar
15.00 ml lemon juice
salt and freshly ground black pepper
8.00 anchovy fillets
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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.



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