Escalivada
by
P Scott
|
Jun 2020
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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
- aubergine2
- pepper (large)2
- onion (small / shallots)2
- tomato3
- garlic3 cloves
- olive oil1 tablespoon
- sea salt1 teaspoon
- almondshandful
- basil15 g
- tasty bread (to serve)
Dressing
- Calories 386 19%
- Fat18.3g26%
- Protein10.7g21%
- Carbs56g21%
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Instructions
- 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
- Add the aubergines, peppers, onions, tomato and garlic to a roasting tin. Drizzle over the oil and salt and rub over the ingredients
- 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
- 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
- Add the basil and dressing, then serve and enjoy
- Calories 386 19%
- Fat18.3g26%
- Protein10.7g21%
- Carbs56g21%