Escalivada is savoury and delicious salad made with aubergines, red peppers and a white onion. It is ideal for summery days when the heat requires us cool stuff, but it can be eaten and enjoyed the year round.
This one is a savoury and handy one for working folks to take to work to have it in the quiet of a park oe secluded square.
You’ll need: a couple of average aubergines and red red peppers and a white onion. Wrap each of them on foil paper and take it to the oven to roast for around 30 minutes. Meanwhile, you’0ve to prepare the filo pastry. Some people can make it, but if one’s not very keen on baking or is a busy-busy person, this type of pastry can be bought in many supermarkets.
They’re big and thin sheets of pastry. Take one of them and lay it on the kitchen table. Brush it all with beaten egg and take it to the oven to get it crispy.
Filopastry sheets as they’re sold in supermarkets.
After these 30 minutes or so, take your veggies out of the oven, let them cool down and unwrap them. They should be tender enough to peel, de-seed and cut into stripes.
When the filo pastry is golden brown and crispy, take it out, let it cool down and cut into small squares to fit into a Tupperware. Fill in another one with the aubergine, pepper and onion. Top it all with chopped parsley, garlic and a drizzle of olive oil and some fillets of anchovies.
It’s important to keep the crispy squares well covered in its Tupperware, so, they’ll keep crispy for your lunch time at work.
One aubergine, pepper and onion should be enough for a person, but you can make more to keep it in the fridge for another occasion.
(C) Copyright. Vicky Pino. January 27th 2013.
