Escalivada Eggplant Salad With Onions And Peppers Food

ESCALIVADA (EGGPLANT SALAD WITH ONIONS AND PEPPERS)

Steps:

• Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
• Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
• Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
• In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.

ESCALIVADA

Steps:

• Preheat the oven to 350 degrees. Use about half of the olive oil to rub all the vegetables and place them on a large baking sheet (the tomatoes should be cut side up and the garlic should be tucked underneath the other vegetables so it does not burn). Roast the vegetables, removing the tomatoes after about 15 minutes, the garlic after 30 minutes, the eggplants and peppers after 45 to 60 minutes (depending on their size), and the onions and potatoes after 1 hour. All the vegetables should be softened and golden. As the vegetables are cool enough to handle, peel the garlic and halve it lengthwise. Peel the eggplants and peppers and tear them into thin strips with your fingers.
• Arrange all the vegetables on a large round platter, making an attractive design with the colors. All the pieces should be small enough so that the mixture can be scooped up onto a croute. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle the remaining olive oil over the top and scatter on the parsley. If desired, sprinkle with goat cheese and chopped olives. Place the toasted croutes around the edge of the platter.

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

ROASTED PEPPERS, ONION, AND EGGPLANT

Steps:

• Preheat oven to 400°F.
• Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
• Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
• Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.

ESCALIVADA

Steps:

• Prepare a hot fire in a charcoal grill, or preheat the oven to 500ºF.
• Brush the eggplants, onions, bell peppers, and tomatoes with olive oil.
• If using a grill, place the vegetables directly over the fire and grill, turning frequently, for 15 to 30 minutes, or until the skins blacken and the vegetables are tender.
• The variation in timing depends on the heat of the fire, and some vegetables, such as the tomatoes, may be ready before the others.
• If using an oven, arrange the vegetables on a rimmed baking sheet or in a roasting pan and roast, turning every 10 minutes, for 30 minutes, or until the skins blacken and the vegetables are tender.
• Remove the vegetables from the grill or oven, wrap in newspapers, slip into one or more plastic bags, and let cool for about 1 hour.
• Unwrap the vegetables. Peel the eggplants, peppers, and tomatoes, and peel away the outer layer of the onions. Split the bell peppers in half, discard the seeds and stems, and cut lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl.
• Trim the stems from the eggplants and core the tomatoes, and then cut them into strips of the same size as the pepper strips and add to the bowl. Trim the onions, cut into rings, and add to the bowl along with the garlic.
• Add the 1/3 cup olive oil, season with salt, and toss to mix well. Serve at room temperature.