Hello Everyone,

Here is a Spanish Recipe for you all to try.😍❤

🇪🇸 Escalivada

Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers. The Catalan word "escalivar" means 'to roast over ashes or embers', but you can also prepare them in the oven with good results.

Ready in: 1h
Servings: 2-3

Ingredients

2 Eggplants, pricked all over with a fork
2 Red Bell Peppers
6 Large Tomatoes
1 Red Onion, quartered
A handful of fresh Thyme Sprigs
Large Cloves of Garlic, unpeeled
1 tbsp. Olive Oil
2 tsp. Sea Salt
50 Grams Almonds
1 tbsp. Lemon Juice
1 tbsp. Extra Virgin Olive Oil
25 Grams fresh Basil, roughly torn or chopped
Crusty Bread for serving

1. Preheat the oven to 400°F or 200°C

2. Tip the whole Aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt.

3. Transfer to the oven and roast for 1 hour, chucking the almonds in for the last 10 minutes to toast.

4. Remove the tin from the oven. The vegetables should be charred all over and very soft when prodded. Rescue the garlic, and leave the rest of the vegetables to sit while you whisk the lemon juice, extra virgin olive oil and another teaspoon of sea salt together with the squeezed-out and mashed roasted garlic. Using a knife and fork, remove the inedible tops and stems, then roughly tear the softened vegetables apart.

5. Scatter over the basil and the dressing, then mix really well together. Serve warm, with good crusty bread.

Have a great time creating this Spanish Recipe ❤😍
All the best,
LuckyEthel (Caroline) 🇬🇧