Grilled Vegetables

Escalivada

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

I love this Catalan dish best when the vegetables have been grilled over the fire, which is the atavistic way of getting the perfect, mellow, smoky flavour. But, failing that, they can be cooked under a grill; in which case, avoid undercooked aubergines, which are a bit like eating tree bark, by frying them first. This version ensures that everything is cooked and harmonious.

Ingredients

  • 2 aubergines (500 g)
  • 4 small green (or 2 green and 2 red) peppers, seeded and cut into strips
  • 2 large tomatoes, skinned and chopped
  • 3-4 tbsp olive oil
  • 1 tsp sugar
  • salt, pepper

    Method

    Cut the each of the aubergines lengthwise into 8 wedges, sprinkle them with fine salt and leave in a colander to drain for 40 minutes. Rinse and pat dry with kitchen paper. Coat them all over with 1–2 tablespoons of olive oil. Put them in a roasting tin, together with the peppers coated with oil, insides up, and tomatoes seasoned with a little salt and a pinch of sugar and a sprinkling of olive oil. Put them under a hot grill and let them cook, turning them once. They are ready when the aubergines are tender and very brown and the peppers are black and blistered.