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Author Notes: Escalivada is a typical catalan dish made with roasted peppers, eggplant, and onions. In this recipe we used roasted peppers and eggplant, ortiz bonito del norte and a roasted garlic aioli. We served in on a toasted ciabatta bread. Consider it a dinner size tapa. - May I have that recipe
- 4 Red peppers
- 2 Large eggplants
- 1/2 Large ciabatta bread
- 1 250 gr can of Ortiz Bonito del Norte
- 5 tablespoons Earth Balance dressing and sandwich spread (can be substituted by mayonnaise)
- 4 teaspoons Extra virgin olive oil
- 1 teaspoon Balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon Sweet paprika
- Pre-heat the oven at 400F
- Line a baking sheet with aluminum foil and bake washed peppers and eggplants for 1 hour.
- Cut the bottom of a head of garlic. Keep the head whole. Wrap it in aluminum foil and bake it in the oven or a small toaster oven at 350F for 1 hour. Then let it cool.
- Take the hot peppers and eggplant out of the oven and put them in a glass bowl. Cover the bowl with plastic wrap and let them sit for 45 minutes.
- Remove the peppers and eggplants from the bowl and carefully remove their skin trying to remove as many of their seeds as possible.
- Cut the peppers and eggplants in long strips, put them in a bowl and season them with the salt , sweet paprika, balsamic vinegar and 2 tsp of extra virgin olive oil. Mix them gently. Set aside.
- Cut the ciabatta bread in half length wise. Cut each half in 2 pieces. You should end up with 4 pieces of bread. Toast the bread until crunchy but not dark. Set aside. Set the oven to broil (550F).
- Take the cooled head of garlic and squeeze the roasted garlic into a bowl. Take one tbs of the roasted garlic, add 5 tbs of dressing and sandwich spread (or mayonnaise) and mix it really well together until smooth and creamy, to form the aioli. Add a pinch of salt. Set aside.
- Now it's time to assemble the "tostada de escalivada" .Take the toasted bread, drizzle extra virgin olive oil on each slice. Season each one of them with a pinch of salt.
- Right before serving, place the eggplant strips on each piece of bread, top the eggplant with the roasted peppers and crumbled canned bonito del norte (tuna).
- Spread the roasted garlic aioli on top of the tuna and place it under the broiler (550 F) for 2 minutes until the aioli is golden brown.
- ENJOY !!
- This recipe was entered in the contest for Your Best Canned Fish Recipe