Recipes Red pepper and aubergine salad (Escalibada)

 

Recipes Red pepper and aubergine salad (Escalibada)

Recipes Red pepper and aubergine salad (Escalibada)

  1. four red peppers
  2. 3 aubergines
  3. 2 large tomato vegetables
  4. 1 big onion
  5. salt and pepper
  6. 4 medium-sized potatoes (optional)
  7. 6 spoonfuls associated with vinager
  8. 2 medium-sized glasses of olive essential oil
  9. 2 cloves garlic
  10. 1 pinch cumin (optional)

Recipes Red pepper and aubergine salad (Escalibada)

  1. Heat the oven up to 180ยบ. Wash and dry all the elements. Put the peppers, aubergines, tomatoes and onions (all whole) in an cooker dish or on the oven holder. Put them in the oven. Cover the potatoes up in foil and force them in the oven too. Keep for approximately one and a fifty percent hours to roast. Turn them more than once.

  2. When they are usually roasted, take the vegetables out and peel all of them (except the particular potatoes). Some people find it simpler to peel red peppers by hands. It is importante to peel all of them as soon as they are used out of the oven – when they are left too long in order to cool, your skin may cling onto the particular peppers. Cut the tops off the particular aubergines and red peppers.

  3. Remove the little pips from within the red peppers, and cut the particular peppers and aubergines into long pieces. Slice the onion and tomato. Maintain all ingredients separate and add sodium, pepper, a few drops of vinager and a generous amount of olive oil.

  4. Cut the cooked potatoes, empty the skins, cut all of them up, add essential olive oil and salt and pepper.

  5. Put all the particular ingredients on a serving dish (don’t mix them up – make personal portions of each vegetable). Sprinkle the particular chopped garlic over the whole meal, season with salt and pepper (and ground cumin or whole cumin seed products in case you wish) and pour some even more olive oil and vinager over when required.