Recipe Red pepper and aubergine salad (Escalibada) : Delicious and Easy For You To Try

Recipe Red pepper and aubergine salad (Escalibada) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Red pepper and aubergine salad (Escalibada). You are currently reading Recipe Red pepper and aubergine salad (Escalibada) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.spain been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 4 red peppers
2. 3 aubergines
3. 2 large tomatoes
4. 1 large onion
5. salt and pepper
6. 4 medium-sized potatoes (optional)
7. 6 spoonfuls of vinager
8. 2 medium-sized glasses of olive oil
9. 2 cloves garlic
10. 1 pinch cumin (optional)

Preparation steps:

1. Heat the oven up to 180º. Wash and dry all the ingredients. Put the peppers, aubergines, tomatoes and onions (all whole) in an oven dish or on the oven tray. Put them in the oven. Wrap the potatoes up in foil and put them in the oven too. Leave for approximately one and a half hours to roast. Turn them over once.

2. When they are roasted, take the vegetables out and peel all of them (except the potatoes). Some people find it easier to peel red peppers by hand. It is importante to peel them as soon as they are taken out of the oven - if they are left too long to cool, the skin may cling onto the peppers. Cut the tops off the aubergines and red peppers.

3. Remove the little pips from inside the red peppers, and cut the peppers and aubergines into long strips. Slice the onion and tomato. Keep all ingredients separate and add salt, pepper, a few drops of vinager and a generous amount of olive oil.

4. Cut the baked potatoes, empty the skins, cut them up, add olive oil and salt and pepper.

5. Put all the ingredients on a serving dish (don't mix them up - make individual portions of each vegetable). Sprinkle the chopped garlic over the whole dish, season with salt and pepper (and ground cumin or whole cumin seeds if you wish) and pour some more olive oil and vinager over if required.

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