Escalivada

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F) to ensure it reaches the correct temperature for roasting.

   Ca. 5 min.

   Kokkens note: A properly preheated oven is crucial for achieving even cooking and charring on the vegetables.

2. 2

   Wash the eggplant and bell peppers thoroughly under cold running water, then pat them dry.

   Ca. 2 min.

   Kokkens note: Drying the vegetables helps them char rather than steam in the oven.

3. 3

   Prick the skin of the eggplant a few times with a fork or the tip of a sharp knife.

   Kokkens note: This prevents the eggplant from bursting during roasting as steam builds up inside.

4. 4

   Place the whole eggplant, bell peppers, and the unpeeled onion directly onto a baking sheet.

   Ca. 1 min.

   Kokkens note: Line the baking sheet with parchment paper or foil for easier cleanup after roasting.

5. 5

   Roast the vegetables in the preheated oven for 40-45 minutes, or until their skins are visibly charred, blistered, and the vegetables feel very soft when gently squeezed.

   Ca. 45 min.

   Kokkens note: Turn the vegetables every 15 minutes to ensure even charring and cooking on all sides, developing a deeper smoky flavor.

6. 6

   Carefully remove the hot vegetables from the oven and immediately transfer them to a heatproof bowl.

   Kokkens note: Use tongs to handle the hot vegetables safely.

7. 7

   Cover the bowl tightly with plastic wrap or a lid and allow the vegetables to steam for 15 minutes.

   Ca. 15 min.

   Kokkens note: This steaming process creates condensation that loosens the skins, making them much easier to peel.

8. 8

   Once the vegetables are cool enough to handle, carefully peel the charred skin from the eggplant, bell peppers, and onion.

   Ca. 5 min.

   Kokkens note: Don't worry if a few small charred bits remain; they add to the smoky flavor.

9. 9

   Remove and discard the stems and seeds from the bell peppers.

   Kokkens note: A spoon can be helpful for scraping out the seeds from the bell peppers.

10. 10

    Slice the peeled vegetables into long, rustic strips or rough chunks, according to your preference.

    Ca. 3 min.

    Kokkens note: Aim for pieces that are roughly uniform in size for an appealing presentation.

11. 11

    In a small bowl, whisk together the olive oil, finely minced garlic, salt, and black pepper until well combined.

    Ca. 1 min.

    Kokkens note: Mincing the garlic very finely ensures its flavor is evenly distributed throughout the dressing.

12. 12

    Arrange the sliced roasted vegetables artfully on a serving platter.

    Kokkens note: Layering the different colored vegetables creates a visually appealing dish.

13. 13

    Drizzle the prepared garlic-infused olive oil dressing generously over the vegetables.

    Ca. 1 min.

    Kokkens note: Ensure all the vegetables are lightly coated with the dressing for maximum flavor.