Steps to Make Award-winning Roasted Red Pepper, Aubergine and Onion Salad (Escalivada)

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted red pepper, aubergine and onion salad (escalivada). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted red pepper, aubergine and onion salad (escalivada) using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Roasted Red Pepper, Aubergine and Onion Salad (Escalivada):

1. Get 3 red peppers
2. Prepare 3 onions
3. Prepare 2 aubergines/eggplants
4. Make ready 1 tsp cumin seeds
5. Get 1 small glass olive oil
6. Make ready 1 tsp salt

Steps to make Roasted Red Pepper, Aubergine and Onion Salad (Escalivada):

1. Line the oven tray with kitchen paper and roast the peppers, onion and aubergines in the oven for an hour and twenty minutes at 180ºC/350°F turning them round halfway through. Turn the oven off and leave for another 30 minutes - this makes them easier to peel (you can leave them longer if you want - sometimes I program the oven to make them last thing at night and I peel them and prepare the salad the next morning.
2. Peel the peppers with your hands - the skin should come off very easily. Don't worry if the skin looks burnt - the flesh won't be.
3. Remove all seeds and cut the peppers into strips. Put them in a bowl.
4. Peel the aubergines, also with your fingers
5. Cut them into strips and add to the bowl.
6. Finally peel the onions
7. Cut and add. Mix the ingredients together, add the teaspoon of cumin seeds, stir well and leave to cool completely.
8. Once cold, add the olive oil and salt. Stir and either serve or put in an airtight container in the fridge.

So that’s going to wrap it up with this exceptional food roasted red pepper, aubergine and onion salad (escalivada) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!