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La scaly o Roasted Peppers Salad It is a traditional dish typical of Catalonia, although it is also prepared in other regions of Spain such as Murcia, the Valencian Community or Aragon. It is simply roasted vegetables, usually eggplant, red pepper and onion. Some variants also add tomato.
It is a very simple dish to prepare and it is delicious. Once the vegetables are cold, they are peeled and cut into strips, and can be eaten as is, seasoned with chopped garlic, a little salt and a splash of good olive oil. It also serves as a garnish for fish and meat dishes, to prepare salads, on toast or cocas with anchovies or cheese. As it is very versatile and has multiple uses at home, not a week fails without preparing a tray of roasted roast.
Scalped
A delicious way to prepare vegetables and be able to give them multiple uses.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: vegetables
- Rations: 3-4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 large red peppers
- 1 eggplant
- 1 cebolla
- extra virgin olive oil
- 1 clove of garlic (optional)
- shawl
Preparation
Preheat the oven to 210ºC, up and down.
Wash the peppers and aubergines and remove the driest layers of the onion.
Place the vegetables on a baking tray and drizzle with olive oil, smear them with oil everywhere with your hands or a brush.
Put them in the oven and roast for about 30 minutes.
Open the oven and turn the vegetables over so that they also roast on the other side.
Bake for about 30 more minutes.
Let the vegetables cool and once warm proceed to peel them.
Cut the peppers and aubergines into strips and julienne the onion.
Let cool completely and dress with a minced garlic clove, salt and olive oil.
In Valencia we call it «esgarraet» (diminutive of «torn» or «torn») and we change the onion for crumbs of desalted cod. Terrific.
Yes, I know it, the esgarraet is also delicious. Although the one I have tried only had peppers and cod, no eggplant or onion. Rich, rich, another day I share my father-in-law's recipe;)
If it is a dish from Aragon, Catalonia, C. Valenciana and Murcia, then it is not a Catalan dish, but from the Kingdom of Aragon (Aragon and Catalonia), and the territories that were conquering to the south (Valencia and Murcia). Then we complain that the Madrid people think they are the center of the world ... but they are not the only ones.
You are rude. This is a gastronomic channel. For that type of comments you have other more appropriate channels.
I am with you Sonia, in what you say about this channel. This is a channel to share recipes and suggestions to give variations to the dishes. Do you have any suggestions to improve, or vary, the roast that is originally proposed? It turns out that I have done what the channel's proposal tells me and it has turned out well, but nothing more. I would like to know if there are other proposals to improve or enrich this elaboration of accompaniment. Thanks. Health