Escalivada (roasted aubergine and peppers)
Aubergine, pepper and onion roasted and served in strips with olive oil, a vegetable dish finished with Xalte Original salt.
75 min · Serves 4
Ingredients
- 2 aubergines
- 2 red peppers
- 2 onions
- 1 garlic clove
- 4 tbsp extra virgin olive oil
- 1 tsp Xalte Original salt
Method
- 1Preheat the oven to 200 °C. Prick the aubergines with a fork and place all the vegetables whole on a baking tray; wrap the onions in foil.
- 2Roast for 50 to 60 minutes, turning halfway through, until very tender and the skins are wrinkled.
- 3Cover the vegetables for 10 minutes so they steam, then peel them and cut into strips.
- 4Arrange the strips on a serving dish and dress with the finely chopped garlic, the oil and the Xalte Original salt.
