Escalivada
Description
The recipe won't take much time. Some housewives bake tomatoes instead of onions—this variation is also interesting, but I prefer it with roasted onions. The tender vegetables simply melt in your mouth, while fresh basil and garlic give them a unique aroma and flavor! This is one of the most desired appetizers on my table; I try to make it as often as possible during eggplant season. See the recipe. Serve hot.
Instructions
- 1
Step 1
Prepare the vegetables, wash them thoroughly, and dry. Let's get started!
- 2
Step 2
Place the vegetables on a baking sheet and bake at 200 degrees for 40 minutes. Turn the vegetables several times during baking for even cooking.
- 3
Step 3
After baking, place the vegetables in a bag and let them cool completely so the skin separates easily from the flesh. Peel the vegetables.
- 4
Step 4
In a bowl, mix olive oil, finely chopped garlic, salt to taste, and chopped basil. Set aside for now, allowing the oil to become aromatic.
- 5
Step 5
Cut the eggplant into strips.
- 6
Step 6
Remove the seeds from the pepper and cut into strips.
- 7
Step 7
Cut the onion into strips.
- 8
Step 8
Assemble the appetizer. Arrange the vegetables in rows on a plate with edges.
- 9
Step 9
Drizzle with garlic and basil oil on top. The dish is ready!
- 10
Step 10
Serve the appetizer; it is delicious both cold and hot.