Roasted Eggplant Salad (Escalivada Style) - Kidney Kitchen
Roasted Eggplant Salad (Escalivada Style) This roasted salad, with its delicious and unique smokey flavor, is typical in Barcelona, Spain.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- 1 medium (572 grams) eggplant, whole with peel
- 1 large (164 grams) red pepper, whole with peel
- 1 small (74 grams) green pepper, whole with peel
- 1 small (70 grams) onion, cut in half, with peel
- 2 pinches sea salt
- ¼ teaspoon black pepper, freshly ground
- 3 cloves garlic, minced
- ⅓ cup olive oil
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