Make Ahead
"Tostada de Escalivada" with Tuna and Golden Aioli -- Ortiz Bonito Del Norte
October 4, 2022
0 0 out of 5 stars / 0 Ratings0 total ratings /
5 Stars: Love Love Love.
4 Stars: I'd have seconds!
3 Stars: Meh...
2 Stars: Not feeling it.
1 Star: Needs a do-over.
- Makes 4
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
What You'll Need
Ingredients
-
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
Directions
- 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 !!
Tags:
Contest Entries
Popular on Food52
Continue After Advertisement
See what other Food52ers are saying.