How to Make Escalivada - Tony's Bits On The Side (Tony's Comfort Kitchen)

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 200 degrees Celsius (just under 400 degrees Fahrenheit).

Wash and prepare the vegetables: cut the onion in half, and leave the aubergine and red peppers whole.

Drizzle olive oil over the vegetables to baste them.

Place the vegetables in the oven for about 1 hour and 30 minutes.

After 30 minutes, turn the vegetables over to ensure even cooking.

Check the vegetables after 1 hour; they should be cooked nicely, with the potato taking longer than the others.

Let the vegetables cool for 15 minutes after removing them from the oven.

Peel the skin off the red peppers and aubergine, removing the seeds from the peppers.

Scoop out the flesh from the aubergine with a spoon.

Cut the onion and potato into quarters.

Add an anchovy fillet for extra flavor (optional).

Drizzle with more olive oil and sprinkle with salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary