← Nouns Cooking · Spanish

Ingredients

• 2 Aubergine (eggplant)
• 3 red peppers
• 2 small onions, unpeeled
• 4 tbsp extra virgin olive oil, plus a little for roasting
• 1 tbsp Sherry vinegar
• 1 clove Garlic, crushed
• 2 tbsp Parsley, chopped
• flaky salt and black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Prick the aubergines a few times with a fork, rub all the vegetables with a little oil and lay them whole on a lined tray.
2. Roast for 45–60 min, turning every 15 min, until the skins are blistered and blackened in patches and everything is completely soft. The peppers may be ready first; take them out as they collapse.
3. Put the hot vegetables in a bowl, cover with a plate and leave for 15 min. The steam loosens the skins and the vegetables release tasty juices.
4. Peel the skins off, discard the stems and pepper seeds, and tear the flesh into long strips. Arrange on a platter and pour over the juices from the bowl.
5. Whisk the oil, vinegar and garlic with a pinch of salt, spoon it over, and finish with parsley and black pepper. Serve warm or at room temperature.

Tips

• For real smokiness, char the vegetables over a gas flame or barbecue until black all over before finishing them in the oven.
• Catalans often lay salted anchovies on top or serve it on toast with goat's cheese, but then it is no longer vegan.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs olive magazine Mission Food Adventure