22 Sep Escalivada with tuna
Fans of vegetable dishes and also summerhouse residents will appreciate this recipe! In Spanish cuisine, even the simplest vegetable dishes have a “highlight”. Escalivada is a Catalan dish popular in the neighboring Valencia, Murcia, etc.
Escalivar means “fry in the furnace or on a grill”. In the original recipe all vegetables are fried directly on coals so if you are in the countryside and have a grill, then write down the recipe and try it! If not, then the oven is okay too, there won’t be the smoky aroma though.
Ingredients for 4 persons:
Bake eggplants, pepper and onions entirely in an oven on 180° for 25 minutes, then add tomatoes and bake 20 more minutes. Further hide vegetables in a package or a foil for 20 minutes. After this procedure the charred peel has to descend from them easily. Cut in equal pieces and spread out as you prefer on a plate, on top lay out a tuna and crumble egg. Sprinkle everything with lemon juice and olive oil, add some salt. Escalivada is ready! It can be served as a separate dish or as a garnish for meat or fish.