Escalavida

Escalavida

Spanish-roasted vegetables

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This delicious, warm dish of colourful vegetables is served with a generous chunk of bread. Look for the baby eggplants, often long and finger-shaped.

Ingredients

Quantity Ingredient
500g medium or baby eggplants
1 bunch salad onions, peeled and trimmed
2 red onions, peeled and quartered
2 red capsicum, halved and seeded
3 large garlic cloves, peeled
1/2 cup extra virgin olive oil
1 teaspoon sea salt
chopped parsley and pitted, halved black olives, to garnish

Method

  1. In a baking dish, roast the vegetables and garlic with half the olive oil in a 180°C oven, until very soft. Cover tightly with a lid or foil and leave for 10 minutes or so to cool slightly. Uncover and skin the capsicum and eggplants, if liked, and cut into long strips. If the eggplants are baby ones, you may prefer to leave them unpeeled and whole or halved. Leave the onions whole.
  2. While still warm, dress with the remaining olive oil and season with the salt. Turn into a serving dish and scatter with parsley and olives.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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