Grilled Bread With Red Peppers & Eggplant Recipe
Yield: 6Recipe by luhu.jp
Ingredients:
For the escalivada:
2 medium: eggplant, surfaces pricked with a f, ork
2: red bell peppers,
2: to 3 tbs. extra-virgin olive oil,
1 clove: garlic, very thinly sliced
For the bread and tomato:
6 slice: country or peasant bread,
1 large: clove garlic, halved
2: or 3 small ripe tomatoes, halved cross, wise
extra-virgin olive oil to taste,
coarse salt or sea salt to taste,
Directions:
To make the escalivada -- Prepare a hot fire in a grill or heat the
broiler. Put the eggplant and red peppers on the grill or in a shallow pan
set under the broiler (turn on the exhaust fan). Grill or broil the
vegetables until theyre completely blackened and the eggplant is soft,
carefully turning them every few minutes with tongs; the peppers take
about 8 min. under the broiler and the eggplant about 14 min. Wrap them
snugly in a paper grocery bag so they steam.
After 20 min., unwrap the vegetables and peel off the skins. Halve the
peppers lengthwise, remove the core, scrape out the seeds, and cut the
flesh into long, fine strips. Remove the eggplant stems but leave the
seeds (unless theyre unpleasantly large) and pull the flesh into thin
strips with your fingers. Toss the peppers and eggplant in a bowl with
the olive oil and garlic.
To make the bread and tomato -- Grill or toast the bread; while its
still warm, rub a garlic half onto the crust and on one side of each
slice. Rub the tomato halves on the garlic-rubbed side of the toasts so
they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and
pile on a tangle of escalivada. Cut the toasts in half, if large, and
serve.
The grilled vegetable compote, called escalivada, can be made up to 3
days ahead and refrigerated (drizzle olive oil over the surface and
cover well) but serve it at room temperature. Bread rubbed with tomato is a
classic Catalan snack, but here its the platform for escalivada. You
could serve it as a tapa, as a side dish with the chicken, or alongside
the salad.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp
broiler. Put the eggplant and red peppers on the grill or in a shallow pan
set under the broiler (turn on the exhaust fan). Grill or broil the
vegetables until theyre completely blackened and the eggplant is soft,
carefully turning them every few minutes with tongs; the peppers take
about 8 min. under the broiler and the eggplant about 14 min. Wrap them
snugly in a paper grocery bag so they steam.
After 20 min., unwrap the vegetables and peel off the skins. Halve the
peppers lengthwise, remove the core, scrape out the seeds, and cut the
flesh into long, fine strips. Remove the eggplant stems but leave the
seeds (unless theyre unpleasantly large) and pull the flesh into thin
strips with your fingers. Toss the peppers and eggplant in a bowl with
the olive oil and garlic.
To make the bread and tomato -- Grill or toast the bread; while its
still warm, rub a garlic half onto the crust and on one side of each
slice. Rub the tomato halves on the garlic-rubbed side of the toasts so
they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and
pile on a tangle of escalivada. Cut the toasts in half, if large, and
serve.
The grilled vegetable compote, called escalivada, can be made up to 3
days ahead and refrigerated (drizzle olive oil over the surface and
cover well) but serve it at room temperature. Bread rubbed with tomato is a
classic Catalan snack, but here its the platform for escalivada. You
could serve it as a tapa, as a side dish with the chicken, or alongside
the salad.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp
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