Escalivada
75 min211 kcal each
Catalan roasted aubergine, red pepper and onion, peeled into strips and dressed with olive oil and garlic.
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Plan this recipeIngredients
for 4 servings- Aubergines2 piece
- Red bell pepper3 piece
- Onions2 piece
- Olive oil4 tbsp
- Garlic1 clove
- Sea salt1 tsp
Method
Prep 15 min · cook 60 min- Heat the oven to 200 °C. Rub the whole vegetables with a little of the oil and lay them on a tray.
- Roast for 45–60 minutes, turning, until the skins are blackened and the flesh soft. The peppers are done first.
- Put them in a covered bowl for 15 minutes so the skins loosen.
- Peel them, remove the seeds and cores, and tear the flesh into long strips.
- Arrange on a dish, dress with the remaining oil, the chopped garlic and salt. Serve warm or cold, on toast or beside meat.
Nutrition
per servingCal
211
Protein
3.21g
Carbs
21g
Fat
14g
Of 12g of sugar per serving, 0g is added sugar.
Of 14g of fat per serving, 2g is saturated.
