Escalivada (Catalan grilled vegetable salad)

3 h

Type of dish: Vegetables

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Small aubergine 0.5 kg

Red pepper 0.5 kg

Green pepper 0.5 kg

Vine tomato 0.24 kg

Green onions 0.5 kg

Eggs 3.0 ud

Extra virgin olive oil 0.1 l

Garlic, bulb 1.0 ud

Vinegar 0.015 l

Iberico ham 0.15 kg

Table salt 3.0 g

Elaboration

Roast the red peppers, aubergines, garlic and onions in the oven at 180 ºC until they are completely cooked. It is recommended to whiten the onions for about 10 minutes to soften them. Leave to cool and remove the skin.
Fry the green pepper, then place in cold water and peel.
Boil the eggs for 10 minutes.
Roast the tomatoes cut in half and seasoned with oil + salt + oregano. Leave to cool and peel.
Make a simple vinaigrette with 2 cloves of roasted garlic, (blend).
Chop the peppers and aubergine into 1/2 cm x 4 cm strips and the eggs into 6 segments each.
Slice the ham very thinly.

HOW TO SERVE

Place 4 egg segments and 4 chives forming a cross. It could be plated up forming a rectangle.
Fill in the empty spaces with the strips of pepper and aubergine.
Place the ham slices (30 g) and the tomato in the middle.
Dress with garlic vinaigrette.

Nutritional information (1 portion)

Energy

438.76

kcal

Carbohydrates

17.2

Proteins

18.86

Lipids

31.48

Fiber 5.14 g

Saturates 6.86 g

Monounsaturated fatty acids 16.05 g

Polyunsaturated fatty acids 3.89 g

Cholesterol 154.31 mg

Calcium 179.62 mg

Iron 4.41 mg

Zinc 24.83 mg

Vitamin A 204.36 ug

Vitamin C 150.43 g

Folic acid 63.37 ug

Salt (Sodium) 651.09 mg

Sugars 9.62 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.