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3 red peppers (sweet paprika); 1 aubergine; 4 tbsp olive oil; salt, black pepper
Escalivada
Prick the aubergine with a fork to stop it from popping and roast it in the oven for one hour. Roast the peppers until their skins turn black and then place them in a plastic bag for 10 minutes. Remove the skins and seeds and cut them into strips. Cut the aubergine lengthways and remove the centre with a spoon. Layer the peppers and aubergine in a deep bowl. Season each layer with salt and pepper and drizzle with oil. Leave to cool and refrigerate. Serve as an accompaniment to barbecued meat or fish.
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Андрей (talerka).
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