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Escalivada (Catalan Vegetable Medley) Recipe

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This recipe for Escalivada (Catalan Vegetable Medley) is from La Cocina Española, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eggplant (about 1 1/2 lbs) peeled and sliced
salt
6 cups pure or virgin olive oil
5 Tbsp. extra virgin olive oil
1 large onion, chopped
1 green bell pepper, peeled, seeded and quartered
8 ripe but firm plum tomatoes, peeled and seeded - cut in half
freshly ground black pepper to taste

VINAIGRETTE SAUCE (whisked together)
1/4 cup extra virgin olive oil
2 Tbsp. red wine vinegar
1 garlic clove, peeled and finely chopped
1 Tbsp. finely chopped fresh parsley
salt and pepper to taste
Directions:
Directions:
1. Lay the eggplant slices on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with more paper towels.

2. Preheat the frying oil in a deep fryer to 375º. Fry the eggplant slices in batches until golden brown.(7-8 minutes) Drain on a paper towel and let cool.

3. In a large stove-top and ovenproof casserole, heat 1 Tbsp. extra virgin oil over medium heat, then cook the onion until translucent, 6-7 minutes, stirring occasionally. Add the eggplant slices, bell pepper, tomatoes, and a sprinkle of salt and pepper. Mix gently. Pour the remaining 1/4 cup extra virgin olive oil over the vegetables and bake uncovered for 1 hour. Let cool, then serve with the vinaigrette poured over the top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Escalivar means "to cook in hot ashes." Typically the vegetables are grilled, and the dish is served with grilled meats.

 

 

 

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