This recipe is from the Spanish cookbook. These are the ingredients you need to cook this recipe:
Ingredients.
1.2 eggplants, pricked all over with a fork,2 red bell peppers,6 large tomatoes,
1 red onion, quartered a handful of fresh thyme sprigs,unpeeled large cloves of garlic,
1 tbsp. olive oil, 2 tsp. sea salt,50 grams almonds,1 tbsp. lemon juice
1 tbsp. extra virgin olive oil,25 grams fresh basil, roughly torn or chopped,
crusty bread for serving
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ESCALIVADA
Escalivada
Catalonians eat this dish as a first course or as an accompaniment to meats. The special
characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands
roasting them over embers. The Catalan word "escalivar" means 'to roast over ashes or embers',
but you can also prepare them in the oven with good results.
Ready in: 1h
Servings: 2-3
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1. Preheat the oven to 400°F or 200°C
2. Tip the whole aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1
teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the
oil and salt.
3. Transfer to the oven and roast for 1 hour, chucking the almonds in for the last 10 minutes to
toast.
4. Remove the tin from the oven. The vegetables should be charred all over and very soft when
prodded. Rescue the garlic, and leave the rest of the vegetables to sit while you whisk the lemon
juice, extra virgin olive oil and another teaspoon of sea salt together with the squeezed-out and
mashed roasted garlic. Using a knife and fork, remove the inedible tops and stems, then roughly
tear the softened vegetables apart.
5. Scatter over the basil and the dressing, then mix really well together. Serve warm, with good
crusty bread.
Enjoy!

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