I came across Escalivada, which is a Spanish dish whilst searching for recipes which use peppers. In the original versions of this dish, the peppers would not normally be marinated but simply roasted (or grilled). I've also added scented onion petals as it is an idea I've been developing and I think they compliment the sweet and savoury flavours of the peppers and aubergine. I was in two minds about whether to add the cheese - so I photographed it with and without! Serve as a starter with crusty bread.
Ingredients (serves 3 to 4)
1 large aubergine
3 or 4 strips of Marinated Roasted Sweet Peppers per person
1 onion
Kewra water (or substitute rosewater)
2 spring onions per person
A few Manzanilla olives (sliced into discs)
3 or 4 anchovies per person
3 cubes of Manchego cheese per person (or substitute feta)
Olive oil
Method
With the cheese:
Ingredients (serves 3 to 4)
1 large aubergine
3 or 4 strips of Marinated Roasted Sweet Peppers per person
1 onion
Kewra water (or substitute rosewater)
2 spring onions per person
A few Manzanilla olives (sliced into discs)
3 or 4 anchovies per person
3 cubes of Manchego cheese per person (or substitute feta)
Olive oil
Method
- Preheat the oven to 180°C. Cut the whole onion into quarters (leave the skin on), place on a baking tray, drizzle with oil and bake in the oven until it is completely tender and beginning to char at the edges. This will take about 45 mins.
- Meanwhile, slice the aubergine lengthways into thin slices. Lay out on a non-stick tray, drizzle with olive oil and bake for 15 minutes or until they become cooked through and 'floppy'.
- Place the aubergine slices in a freezer bag and allow to cool. When cooled, tear into strips.
- Allow the cooked onion to cool and separate it into petals, discarding the tougher outer skin and petals.
- Place the onion petals in a container and cover with kewra water or rose water. Leave to marinate for a few hours.
- Peel the tougher outer skin from the spring onions and trim. Place the spring onions on a hot griddle pan, cooking and turning them until they are charred on both sides.
- Drain and pat dry the slices of marinated peppers. Assemble all the ingredients as shown in the photograph, a few pink peppercorns from the pepper marinade.
- Drizzle with olive oil and serve at room temperature.
With the cheese:
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