Escalivada

Method

1. 01

   Step 1

   Heat oven to 220°C. Prick eggplants and put on a tray with peppers, onions and garlic.

2. 02

   Step 2

   Roast 45–55 minutes, turning peppers occasionally, until vegetables collapse and skins blister. Remove garlic after 25 minutes.

3. 03

   Step 3

   Cover peppers in a bowl for 10 minutes, then peel and discard stems and seeds.

4. 04

   Step 4

   Peel eggplant and onions and tear all vegetables into strips. Squeeze garlic from its skin and mash.

5. 05

   Step 5

   Toss vegetables and garlic with oil, vinegar and salt. Serve warm or cool.