Prep 40 mins
Cook 2 hrs
Based on a recipe from Williams-Sonoma’s book, Savoring Spain & Portugal. The intro to the recipe states, “Although escalivar means 'to grill,' many restaurant cooks in Spain roast their vegetables, as it is easier and requires less maintenance. I have joined them.“ I haven’t tried this yet.
- 2 yellow onions or 2 red Spanish onions, unpeeled
- 1 cup olive oil (plus extra for rubbing on onions)
- 3 eggplants (aubergines)
- 3 tomatoes
- 2 red bell peppers (capsicums)
- 1⁄2 cup fresh lemon juice (4 fl ounces/125 ml)
- 3 garlic cloves, minced
- salt, to taste
- pepper, freshly ground to taste
- parsley, fresh flat-leaf (Italian)
- Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
- Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
- Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
- In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.
I don't think this is such a visually appealing salad, but once I tasted it for seasonings, I just wanted to keep eating and eating it. It's so delicious. I had small tomatoes, onions and capsicum, so used only two eggplant and 3/4 cup oil and under 1/2 a cup of lemon juice. I grow curly parsley and love it, so I used a very generous half cup of that. I heated up my oven, bunged everything including the capsicums) in and removed them as they looked done enough. That worked well for me.
I'm so glad I found this recipe and I had all the ingredients on hand!
The only big change was to use fresh cherry tomatoes; I didn't peel them.
I tried the salad now and I can't wait my family members are at home to have dinner.
Thanks a lot for this recipe. Done for 1-2-3 Tag game.
Thanks to the lovely photo that awalde posted, I had to try this recipe. I used the last of my fresh from the garden eggplant and a yellow onion. I followed JustJanS and all the vegetables were tossed in together, drizzled lightly with oil and roasted. As they cooked they were removed from the mix. This was served at room temperature but leftovers were served chilled. It is delicious either way.