Escalivada With Goats’ Cheese And Anchovies
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
A Catalan speciality of roasted peppers, onions, and aubergines with olive oil, topped with goats' cheese and anchovies. Serve at room temperature or chilled.
Ingredients
- 2 red onions unpeeled
- 10 1/7 tbsp olive oil
- 2 large aubergines (eggplant)
- 2 red peppers
- 2 yellow peppers
- 2 tbsp lemon juice
- 2 clove garlic crushed
- 1/3 lbs goats’ cheese log sliced into rounds
- 4 salted anchovies chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 142 mg
- Iron: 2.16 mg
- Magnesium: 38.5 mg
- Phosphorus: 147 mg
- Potassium: 643 mg
- Zinc: 1.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 10 1/7 tbsp olive oil
- 2 large aubergines (eggplant)
- 2 red peppers
- 2 yellow peppers
- 2 tbsp lemon juice
- sea salt
- freshly ground black pepper
Prepare
- 2 red onions, unpeeled
- Crush 2 clove garlic
- 1/3 lbs goats’ cheese log, sliced into rounds
- Chop 4 salted anchovies
Let's Cook
-
Step 1.
Preheat the oven to 200°C/400°F/gas mark 6.
-
Step 2.
Place the whole, unpeeled red onions in a large roasting pan. Rub them with a little olive oil and some salt. Roast in the oven, turning from time to time, for 15 minutes.
-
Step 3.
Prick the aubergines in several places with a fork and add them to the roasting pan with the onions. Continue baking for 20–25 minutes, until the vegetables are soft but not mushy. Remove from the oven and let them cool slightly.
-
Step 4.
While the onions and aubergines are roasting, place the red and yellow peppers in a separate roasting pan. Roast for about 20–25 minutes, turning from time to time, until their skins start to blacken and blister.
-
Step 5.
Transfer the roasted peppers to a bowl, cover with cling film, and set aside to cool slightly.
-
Step 6.
When all vegetables are cool enough to handle, deseed the peppers, peel the onions and aubergines, and cut all the vegetables into thick strips.
-
Step 7.
Combine the sliced vegetables in a large bowl. Add the remaining olive oil, lemon juice, and crushed garlic. Season with salt and pepper and toss well.
-
Step 8.
Transfer the vegetable mixture to a serving dish. Top with the sliced goats' cheese rounds and chopped anchovies. Serve at room temperature or chilled, as desired.