Escalivada

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  • 5 min
  • 1 h
  • 2 Servings

We tried this on a Sunday and instantly fell in love with it. Simply put everything in a roasting tin and an hour later, you have a really tasty dinner! Make sure to have some bread to mop up all the juices with.

Ingredients

2 Servings

Roasting

Dressing

  • Calories 386 19%
  • Fat18.3g26%
  • Protein10.7g21%
  • Carbs56g21%
Per serving of an adults reference intake
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Instructions

  1. Preheat oven to 180C. Half the onions, depending on size. In a bowl, squeeze the juice of half a lemon and add a 1 teaspoon of olive oil
  2. Add the aubergines, peppers, onions, tomato and garlic to a roasting tin. Drizzle over the oil and salt and rub over the ingredients
  3. Transfer to an oven and cook for 1 hour. Every 15 minutes give everything a good shake. Add the almonds in the last 10 minutes
  4. Remove from the oven and take out the garlic. Squeeze it into the dressing of lemon and oil, mix. Using 2 forks, gently pull the vegetables apart, this should be really easy
  5. Add the basil and dressing, then serve and enjoy
  • Calories 386 19%
  • Fat18.3g26%
  • Protein10.7g21%
  • Carbs56g21%
Per serving of an adults reference intake