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| Eggplant Salad with Onions and Peppers (Escalivada) |
| Although escalivar means “to grill,” many restaurant cooks in Spain roast their vegetables, as it is |
| easier and requires less attention. |
| Olive oil for rubbing on onions, plus 1 cup |
| 1/2 cup fresh lemon juice |
| Salt and freshly ground pepper, to taste |
| Chopped fresh flat-leaf parsley for garnish |
| Preheat an oven to 400°F. Put the onions in a small baking pan and rub with olive oil. Roast until |
| tender when pierced, at least 1 hour. Let stand until cool enough to handle, then peel and cut into |
| At the same time, prick each eggplant in several places with a fork and place them in a separate |
| baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the |
| tomatoes until the skins blacken, about 15 minutes. Let stand until cool enough to handle, then |
| peel and cut into cubes. Continue to roast the eggplant until soft but not mushy, about 45 minutes. |
| Let cool, then peel and tear into large strips. Place in a colander to drain. |
| Turn the oven to broil. Cut the bell peppers in half lengthwise and remove the stems, seeds and |
| ribs. Place peppers, cut sides down, on a baking sheet. Broil until the skins blacken and blister. |
| Remove from the broiler, drape the peppers with aluminum foil, let cool for 10 minutes, and then |
| peel away the skins. Cut the peppers into long, narrow strips. |
| Combine the onions, eggplant, tomatoes and peppers in a large bowl. In a small bowl, whisk |
| together the 1 cup olive oil, the lemon juice and garlic. Season with salt and pepper. Pour over the |
| eggplant mixture and toss to coat well. Taste and adjust the seasonings. Sprinkle the salad with |
| parsley and serve. Serves 6 to 8. |
| Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein |
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