Escalivada

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Escalivada

 

 

1/2 cup olive oil

3 red capsicums (bell peppers), quartered

6 baby eggplant, halved lengthways

1 bunch spring onions, trimmed, halved lengthways

 

Dressing:

 

1/3 cup extra-virgin olive oil

1 1/2 tablespoons (6 tsp) red wine vinegar

pinch salt

1 teaspoon dijon mustard

1/2 small garlic clove, crushed

2 tablespoons (8 tsp) flat-leaf parsley leaves, finely chopped

 

 

1. Make dressing: Combine all ingredients and ground black pepper in a

screw-top jar. Secure lid. Shake until well combined.

 

2. Preheat barbecue grill or chargrill pan on high heat. Brush both

sides capsicum (bell pepper) and eggplant with oil. Place onions in a

bowl and drizzle with remaining oil. Season with salt and pepper.

 

3. Barbecue capsicum (bell pepper), skin side down, for 3 minutes or

until charred. Transfer capsicum (bell pepper) to a plastic bag. Twist

top to seal. Stand for 10 minutes. Peel and discard skin. Cut flesh

into long, thick strips.

 

4. Meanwhile, barbecue eggplant and onions for 2 to 3 minutes each

side or until golden and tender. Transfer to a large bowl. Add

capsicum (bell pepper) and pour over dressing. Toss gently to combine.

Serve.

 

 

 

TIP: Escalivada can be made up to 3 days ahead. Store dressed salad,

covered, in a ceramic or glass bowl. To serve, toss gently and drizzle

with extra-virgin olive oil.

 

 

 

Serves 6 as a side.