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Tuesday, 13 October 2015

Roast Leek, Aubergine (eggplant) and Red Pepper (capsicum) Salad

Roast leek, eggplant and red capsicum salad.

This lovely salad (escalivada) is the idea of Barcelona born Frank Camorra, and is typical of Catalonia. Traditionally the vegetables are cooked over flaming coals, because you need this type of heat to not just cook but scorch the skin, which gives them a wonderful smoky flavour. Serve warm or at room temperature, but never straight from the fridge.

Of course we can use an ordinary oven to cook these lovely vegetables, and here's how!

Ingredients:
Serves 6
3 leeks trimmed, washed and halved lengthways
2 large aubergines/eggplants, about 500g each
3 red peppers/capsicums
2 garlic bulbs
olive oil
fine sea salt
2 tbsp sherry vinegar
1 tbsp extra-virgin olive oil
sea-salt flakes

Method:

1. Preheat the oven to 250C. Arrange the vegetables in a large roasting tin with a little space around them, with the garlic bulbs in the centre (if the vegetables don't fit in one tin, use two and cook separately). Drizzle the vegetables with olive oil, sprinkle with fine sea salt and cook for 35 minutes, turning every 15 minutes or so, until the skins are blackened and the vegetables are very tender. The idea is to get as much colour and smoky flavor without burning the flesh.

2. When cooked, remove the tin from the oven, let it cool slightly and cover tightly with plastic wrap. Set aside until vegetables are cool enough to handle.

3. Remove the outer layer of the leek and discard. Cut the rest of the leek diagonally into 2-centimetre-wide strips. Carefully remove and discard the skin of the eggplant. Strip off the flesh into 1-centimetre-wide strips following the length of the eggplant.

4. Cut the end off each garlic bulb, about 1 centimetre from the top, then carefully squeeze out the garlic. Peel and discard the skin from the capsicums. Remove and discard the stalk, seeds and membrane and cut the flesh into 1-centimetre-wide strips. Reserve 1 tablespoon of the cooking juices from the tin.

5. Place the vegetables in neat, alternating strips on a serving plate. Place the garlic in a small bowl and mash with a spoon, add the cooking juice, sherry vinegar and extra-virgin olive oil and stir well. Pour the dressing over the vegetables and sprinkle with sea-salt flakes. 

This makes a lovely lunch, side dish, or starter ... the choice is yours.

Recipe idea here

I was fortunate to visit Catalonia some years ago now, and spent time in Tarragona.
Here is the Roman Aqueduct


If you have visited Barcelona you may have seen The Cathedral of Saint Eulalia


But wherever you may be, do try out this lovely recipe, I'm sure you will enjoy it.

All the best Jan

14 comments:

Jo said...

It looks delicious, I'm a big fan of leeks. I love looking back on holiday photos, they bring back so many happy memories.

Crafty Green Poet said...

That does look delicious!

Lowcarb team member said...

Hi Jo - leeks are very popular in our house ... and even better for those who can grow their own!

Photo's / pictures are a blessing, and over the years we all take so many, but they can jog the memory so wonderfully well.

Hope you are having a good week.

All the best Jan

Lowcarb team member said...

Hi 'CGP' - many thanks for your comment.
This selection of vegetables work very well together.

Hope your week is going well.

All the best Jan

Gail said...

Barcelona would be a wonderful place to visit.

Your dish looks so appetizing. My dishes are never so pretty.

I took these in the middle of the night trying to see who was sitting with Rooster.

Have a blessed evening.

Cheryl said...

Looks delicious Jan. This is the type of food I am looking forward to eating on holiday. Be in touch on my return...

Lowcarb team member said...

Gail - my dishes don't always turn out as they should - and my family would agree! LOL !
But as long as the taste is good.

I'm sure you would like Barcelona - there are indeed some great cities in the world.

Your photo's on your recent blog post were good and I was pleased to read about how your farm animals are looking after RG Rooster - an enjoyable post. Thank you.

Many thanks for your visit here, it's always good to read your comments.

ALl the best Jan

Lowcarb team member said...

Cheryl - have a wonderful holiday, and enjoy the warm weather and lovely food.

Look forward to catching up on your return ...

Take Care

All the best Jan

Plowing Through Life (Martha) said...

What a great treat! The food and Barcelona :)

Carla from The River said...

Wow, this looks so very good. I do wish we lived closer, I would love to pop in for a taste. :-)

Lowcarb team member said...

Martha - glad you liked this "treat!"
Food just tastes lovely ...
Barcelona a good place to visit ...

Many thanks for your comment.

All the best Jan

Lowcarb team member said...

Carla ... and if you did live close by, you would be most welcome to pop in :-)

Many thanks for your comment, enjoy the rest of your week.

All the best Jan

The Happy Whisk said...

That last picture is gorgeous.

Lowcarb team member said...

Ivy - glad you liked the picture.
Barcelona a very interesting place to visit.

Many thanks for your comment.

All the best Jan