ESPECIAL VERANO:ESCALIVADA CON GARBANZOS Y ATÚN.

canned tuna

🥗Healthier: cooked chicken

💰Cheaper: canned sardines

Canned sardines are often less expensive and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

Preheat the oven to 180°C (356°F) with top and bottom heat.

Cut the tops off the garlic heads and wrap them in aluminum foil with a pinch of salt and olive oil.

Place the wrapped garlic in a baking tray lined with parchment paper.

Cut the onion into quarters and add it to the baking tray.

Add the washed small eggplants and bell peppers to the baking tray.

Season the vegetables with salt, black pepper, and a drizzle of olive oil.

Cover the baking tray with aluminum foil and place it in the oven.

Once the vegetables are roasted, remove them from the oven and let them sweat under the foil to make peeling easier.

Peel the skin off the roasted vegetables and cut them into strips, placing them in a serving bowl.

Squeeze the roasted garlic out of the skins and add it to the bowl with the vegetables.

Add the cooked chickpeas to the bowl and mix well.

Flake the canned tuna and add it to the mixture, integrating it gently.

Season the mixture with ground cumin, oregano, black pepper, and salt to taste.

Add a splash of vinegar to the mixture according to preference.

Drizzle a generous amount of olive oil over the salad and mix everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens