 Ingredients (10 people):
3 green peppers, 2 red peppers, 3 aubergines, 3 tomatoes, 2 medium onions, olive oil, salt and white pepper.
• "Escalivar" means to bake in embers; if you do not have embers available, you can also prepare it in the oven.
• Before cooking the vegetables, spread the tomatoes, aubergines, onions and peppers with a little bit of oil.
• While they are cooking, turn the vegetables so that they cook on all
sides. They will be ready when the outer skin looks all black and burnt.
• Now is the moment to take them out of the oven. A good tip is to wrap the ingredients in cling film; in this way, when they have cooled down a bit, they will be easier to peel.
• Peel the peppers, aubergines and tomatoes and remove the seeds.
• Peel the onion.
• Cut all the vegetables into strips and lay them out on a dish.
• Dress with salt and pepper and olive oil.
Escalivada is served cold as a starter or with anchovies, cold sausages and meats.
Empordŕ Gastronomy School
| 
