This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil." -Emeril Lagasse
Almost every culture uses eggplant, most notably the Chinese, the Italians and the French, but one of my favorite eggplant recipes is this Spanish Escalivada. The mixture of roasted eggplant along with the peppers, onions, and tomatoes is fantastic. The mint really makes the dish shine.
This is where you want to use the best quality olive oil for finishing the dish. For roasting your onions and tomatoes any good olive oil will do, but adding a rich, flowery extra virgin olive oil at the end is the perfect complement to the roasted veggies.
Servings: 4 | Serving size: 1 cup
Cooking time: 75 minutes (does not include chilling time)
This recipe can easily be multiplied and will keep well for 2-3 days in the refrigerator.
|1 large||eggplant (about 1 - 1 1/2 lbs.)|
|1 large||red bell pepper|
|1 large||yellow bell pepper|
|1 large||onion (sliced)|
|2 Tbsp.||olive oil (divided)|
|2 ounces||grape tomatoes|
|3 Tbsp||fresh mint (coarsely chopped)|
|to taste||fresh ground black pepper|
Place a large skillet on the lower rack of the oven and preheat to 400°F.
When the oven is hot, place the eggplant, red bell pepper, and yellow bell pepper on a piece of aluminum foil on the upper rack in the oven.
Place 1 teaspoon of olive oil in the skillet and add the onions.
Return the pan to the oven and roast the onions 15 minutes, shaking occasionally.
Remove the onions and place in a large mixing bowl.
After removing the onions from the skillet, place 1 teaspoon of olive oil in the pan and add the tomatoes.
Return the pan to the oven and roast the tomatoes for 10 minutes, shaking occasionally.
Roast the peppers for 30 minutes, turning occasionally, then place them in individual paper bags with the tops folded closed to cool.
Roast the eggplant for 60 minutes, then place in a paper bag with the top folded closed to cool.
When the peppers are cool, peel the peppers and remove the stems, seeds, and ribs and discard.
Slice the peppers lengthwise into strips and place them in the bowl with the onions.
Remove the stem of the eggplant, peel it, and slice the eggplant lengthwise into strips.
Place the eggplant in the bowl with the peppers and onions.
Add 4 teaspoons olive oil to the bowl.
Add the mint, salt, pepper, and lemon juice to the bowl.
Fold together gently and chill well before serving.
Serving size: about 1 cup
|Calories 131||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 6g||24%|
|Vitamin A 25%||Vitamin C 240%|
|Calcium 2%||Iron 4%|
|Vitamin K 10mcg||Potassium 542mg|