Escalivada (Spanish Eggplant with Mint)
Servings
4Serving size
1 cupThis recipe can easily be multiplied and will keep well for 2-3 days in the refrigerator.
Ingredients
| 1 1/2 lb. Eggplant, raw (about 1 large eggplant) |
| 1 Large Red bell peppers |
| 1 large Yellow bell peppers |
| 1 large White onions (sliced) |
| 2 Tbsp. Olive oil (divided) |
| 2 ounce Grape or cherry tomatoes |
| 3 Tbsp. Fresh mint (coarsely chopped) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 lemon yields Lemon juice |
Instructions
When the oven is hot, place the eggplant, red bell pepper, and yellow bell pepper on a piece of aluminum foil on the upper rack in the oven.
Place 1 teaspoon of olive oil in the skillet and add the onions.
Return the pan to the oven and roast the onions 15 minutes, shaking occasionally.
Remove the onions and place in a large mixing bowl.
After removing the onions from the skillet, place 1 teaspoon of olive oil in the pan and add the tomatoes.
Return the pan to the oven and roast the tomatoes for 10 minutes, shaking occasionally.
Roast the peppers for 30 minutes, turning occasionally, then place them in individual paper bags with the tops folded closed to cool.
Roast the eggplant for 60 minutes, then place in a paper bag with the top folded closed to cool.
When the peppers are cool, peel the peppers and remove the stems, seeds, and ribs and discard.
Slice the peppers lengthwise into strips and place them in the bowl with the onions.
Remove the stem of the eggplant, peel it, and slice the eggplant lengthwise into strips.
Place the eggplant in the bowl with the peppers and onions.
Add 4 teaspoons olive oil to the bowl.
Add the mint, salt, pepper, and lemon juice to the bowl.
Fold together gently and chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Almost every culture uses eggplant, most notably the Chinese, the Italians and the French, but one of my favorite eggplant recipes is this Spanish Escalivada. The mixture of roasted eggplant along with the peppers, onions, and tomatoes is fantastic. The mint really makes the dish shine.