How to Make Yummy Roasted Red Pepper, Aubergine and Onion Salad (Escalivada)

Roasted Red Pepper, Aubergine and Onion Salad (Escalivada). The combination of roasted broccoli, sweet pepper and onion works well as a side dish with grilled fish, poultry or meat. Escalivada is such a nice and versatile dish from my land Catalonia. Basically, it is a roasted vegetable salad with aubergine, red peppers and onions.

It is a simple dish, with rural origins, made from roasted tomatoes, eggplants, peppers, and onions. Typically served warm or room temperature with crusty bread, or to accompany meat or fish in warmer. Escalivada is a traditional Catalan recipe of roasted vegetables like peppers and aubergines tossed with olive oil and garlic. You can have Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Roasted Red Pepper, Aubergine and Onion Salad (Escalivada)

1. Prepare 3 of red peppers.
2. Prepare 3 of onions.
3. You need 2 of aubergines/eggplants.
4. It's 1 tsp of cumin seeds.
5. Prepare 1 small glass of olive oil.
6. Prepare 1 tsp of salt.

Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Transfer to a medium bowl, cover with plastic wrap and let steam. Slice the onion more finely, add to the dish.

Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) step by step

1. Line the oven tray with kitchen paper and roast the peppers, onion and aubergines in the oven for an hour and twenty minutes at 180ºC/350°F turning them round halfway through. Turn the oven off and leave for another 30 minutes - this makes them easier to peel (you can leave them longer if you want - sometimes I program the oven to make them last thing at night and I peel them and prepare the salad the next morning..
2. Peel the peppers with your hands - the skin should come off very easily. Don't worry if the skin looks burnt - the flesh won't be..
3. Remove all seeds and cut the peppers into strips. Put them in a bowl..
4. Peel the aubergines, also with your fingers.
5. Cut them into strips and add to the bowl..
6. Finally peel the onions.
7. Cut and add. Mix the ingredients together, add the teaspoon of cumin seeds, stir well and leave to cool completely..
8. Once cold, add the olive oil and salt. Stir and either serve or put in an airtight container in the fridge..

For marinating the vegetable escalivada: mix the vinegar with a tbsp of olive oil, the chopped garlic and season with salt. Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. In a large serving bowl, combine the cucumbers, onion and peppers.