Spain would definitely be VERY far from winning a vegetarian destination award, but here is a delicious vegetarian recipe from Catalonia that is refreshing and light! Escalivada toast – a great option for the summer!
I tried escalivada first on my road trip in Costa Brava – in Cadaqués. And thought I just had to make it at home on a hot summer day. So I did, and I loved the result! Hope you love it, too.
This escalivada recipe makes enough toasts for 4 people or more.
- 3 large red bell peppers
- 3 eggplants / aubergines
- olive oil to taste
- salt, black pepper to taste
- 1 garlic clove
- 1 ripe avocado
- good quality bread, like sourdough – 4 thick slices
- fresh basil to taste
- Optional: smoked sardines.
Pre-heat the oven at 200 degrees C / 400 degrees F.
Wash the veggies, dry them with a towel. Place a sheet of aluminum foil on the baking sheet and evenly distribute the eggplants and peppers on it.
Tightly cover with aluminum foil and bake for 1.5 hours.
Once the veggies are ready take them out of the oven. Leave them covered and let them to cool down and release all the moisture. This way they will be easier to peel.
Carefully peel the peppers, releasing the juice accumulated inside and reserving it for another thing – like a salad vinaigrette. Remove the seeds, peel and cut into thin and long strips. Place in a strainer and set aside.
Cut of the eggplants leaf around its base and carefully peel it. Cut it into thin and long strips, too, and place in another strainer (or wait until the peppers have released all the moisture, before you use the strainer for the eggplants). But keep the eggplants and the peppers separately.
Dress with olive oil and salt to taste. Finely chope a clove of garlic and mix it into the eggplant.
Toast your bread in toaster or over until nicely crunchy and drizzle with olive oil.
Cut up and thinly slice the avocado and spread it flat on the toasts. Sprinkle a little salt on top.
Get a spoon and carefully put some eggplant on top of the avocado.
Put the pepper strips across the toasts in such manner that would make it easier to bite into them, as pictured above.
If you wish to add a smoked sardine on top, now is the time. Otherwise drizzle a little more olive oil and top and sprinkle with roughly chopped basil.
The escalivada toasts are ready – buen provecho!