Spanish cuisine · Salads & Mezze

Escalivada with Anchovies

Eggplant and peppers roasted soft in the oven, pulled into strips and dressed with anchovy fillets and olive oil.

Ingredients · for 4 servings

• 2 eggplants
• 3 red peppers
• 2 onions
• 4 tomatoes
• 8 anchovy fillets in oil
• 3 garlic cloves
• 6 tbsp good olive oil
• 1 tbsp sherry vinegar
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat, wash the eggplants, peppers, unpeeled onions and tomatoes and rub with 2 tbsp olive oil.
2. Place the vegetables on a baking sheet and roast for 50–60 min., turning halfway through; remove the tomatoes after 25 min., the rest is done once the skin blisters black and everything collapses.
3. Put the hot vegetables in a bowl, cover with a plate and let steam for 15 min. – the skin will then peel off easily.
4. Pull the eggplant and peppers lengthwise into finger-wide strips, cut the onions into wedges and coarsely tear the tomatoes; catch the juices released.
5. Finely chop the garlic, mix with the remaining olive oil, the sherry vinegar, the collected vegetable juice, salt and pepper, and pour over the lukewarm vegetables.
6. Let sit for at least 1 hr., top with the anchovy fillets, sprinkle with chopped parsley and serve lukewarm with bread.