How to Make Escalivada, Roasted Pepper, Eggplant and Onion Dish From Boqueria

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can provide similar texture.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: green bell peppers

Green bell peppers are often less expensive and still nutritious.

Preheat the oven to 450 degrees Fahrenheit.

Fire up the grill or use a grill pan on the stovetop, making sure it's smoking hot.

Place an onion with the skin on a tray lined with tinfoil in the oven for 1 hour.

Put the eggplant directly on the grill without oil, turning every 4 minutes until charred.

Add the red bell peppers to the grill after the eggplant has been cooking for a while, as they take about 8-15 minutes to char.

After grilling, place the peppers in a bowl and cover with plastic wrap to steam for easier peeling.

Remove the onion from the oven and let it cool until it reaches room temperature before peeling off the charred skin.

Peel the skin off the eggplant and chop it into inch-sized chunks.

Remove the skin from the peppers, scrape out the seeds, and chop them into half-inch pieces.

Chop the onion into half-inch pieces and combine it with the chopped peppers and eggplant in a bowl.

Finely chop about 2 tablespoons of mixed herbs (mint, dill, basil, flat-leaf parsley) and add them to the vegetable mixture.

In a separate bowl, mix 4 tablespoons of extra virgin olive oil, 2 tablespoons of sherry vinegar, and a couple pinches of sea salt to create a dressing.

Plate the dish by spreading 1 cup of full fat Greek yogurt on a platter, then adding the vegetable mixture on top.

Sprinkle the herb mixture over the vegetables.

Grill pita bread until warm and marked, then serve with the escalivada.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary