Grilled Bread with Red Peppers and Eggplant

[Guest guest]

Grilled Bread with Red Peppers and Eggplant

 

Escalivada:

2 medium eggplant, surfaces pricked with a fork

2 red bell peppers

2 to 3 tbsps. extra-virgin olive oil

1 clove garlic, very thinly sliced

 

Bread and Tomato:

6 slices country or peasant bread

1 large clove garlic, halved

2 or 3 small ripe tomatoes, halved crosswise

extra-virgin olive oil to taste

coarse salt or sea salt to taste

 

Escalivada: Prepare a hot fire in a grill or heat the broiler. Put the

eggplant and red peppers on the grill or in a shallow pan set under the broiler

(turn on the exhaust fan). Grill or broil the vegetables until they're

completely blackened and the eggplant is soft, carefully turning them every few

minutes with tongs; the peppers take about 8 min. under the broiler and the

eggplant about 14 min. Wrap them snugly in a paper grocery bag so they steam.

After 20 minutes unwrap the vegetables and peel off the skins. Halve the peppers

lengthwise, remove the core, scrape out the seeds, and cut the flesh into long,

fine strips. Remove the eggplant stems but leave the seeds (unless they're

unpleasantly large) and pull the flesh into thin strips with your fingers. Toss

the peppers and eggplant in a bowl with the olive oil and garlic.

Bread and Tomato: Grill or toast the bread; while it's still warm, rub a garlic

half onto the crust and on one side of each slice. Rub the tomato halves on the

garlic-rubbed side of the toasts so they turn rosy with pulp. Drizzle with olive

oil, sprinkle with salt, and pile on a tangle of escalivada. Cut the toasts in

half, if large, and serve.

Serves 6.

 

 

 

Share your photos with the people who matter at Canada Photos

 

 

[Guest guest]

Wow this looks good. I just picked up some eggplant today I think I will try

this recipe tomorrow!!!

 

AJ <aj788888 wrote: Grilled Bread with Red Peppers and

Eggplant

 

Escalivada:

2 medium eggplant, surfaces pricked with a fork

2 red bell peppers

2 to 3 tbsps. extra-virgin olive oil

1 clove garlic, very thinly sliced

 

Bread and Tomato:

6 slices country or peasant bread

1 large clove garlic, halved

2 or 3 small ripe tomatoes, halved crosswise

extra-virgin olive oil to taste

coarse salt or sea salt to taste

 

Escalivada: Prepare a hot fire in a grill or heat the broiler. Put the eggplant

and red peppers on the grill or in a shallow pan set under the broiler (turn on

the exhaust fan). Grill or broil the vegetables until they're completely

blackened and the eggplant is soft, carefully turning them every few minutes

with tongs; the peppers take about 8 min. under the broiler and the eggplant

about 14 min. Wrap them snugly in a paper grocery bag so they steam.

After 20 minutes unwrap the vegetables and peel off the skins. Halve the peppers

lengthwise, remove the core, scrape out the seeds, and cut the flesh into long,

fine strips. Remove the eggplant stems but leave the seeds (unless they're

unpleasantly large) and pull the flesh into thin strips with your fingers. Toss

the peppers and eggplant in a bowl with the olive oil and garlic.

Bread and Tomato: Grill or toast the bread; while it's still warm, rub a garlic

half onto the crust and on one side of each slice. Rub the tomato halves on the

garlic-rubbed side of the toasts so they turn rosy with pulp. Drizzle with olive

oil, sprinkle with salt, and pile on a tangle of escalivada. Cut the toasts in

half, if large, and serve.

Serves 6.

 

 

 

Share your photos with the people who matter at Canada Photos