Escalivada

Spanish Grilled Capsicum and Eggplant Salad.

Ingredients:

• Red Capsicums – 2
• Green Capsicums – 2
• Eggplants – 3
• Cherry Tomatoes – 200 gms
• Olive Oil
• Ground Black Pepper
• Salt as per taste
• Red Wine Vinegar
• Fresh Mint – chopped, to serve

Method:

1. Preheat the oven to 240C.
2. Place whole capsicums and eggplants on an oven tray lined with aluminium foil in the centre of the oven.
3. Turn frequently until the outsides of the vegetables are completely blackened and soft to the touch.
4. Remove but leave the oven on.
5. Place the grilled vegetables in a bowl and cover with a cling wrap, then set aside for 10 minutes to allow the skins to loosen.
6. Put the tomatoes on the oven and cook for 2 minutes, until they have softened and the skins are blistered.
7. Transfer to a serving platter.
8. Remove the skins from the capsicums and eggplants.
9. Cut the capsicum into strips and eggplant into chunks.
10. Arrange on the platter with the tomatoes.
11. Drizzle salad generously with olive oil.
12. Season with salt and pepper.
13. Sprinkle with some red wine vinegar.
14. Garnish with chopped mint.
15. Serve warm or serve cold.