👨‍🍳 Instruktioner

1. 1

   Preheat oven to 200°C (400°F).

   💡 Proffstips: A hot oven is key for achieving the smoky flavor.
2. 2

   Place the eggplants, bell peppers, onions, tomatoes, and whole garlic heads on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.

   💡 Proffstips: Ensure vegetables are spread in a single layer for even roasting.
3. 3

   Roast for 45-60 minutes, or until the vegetables are tender and slightly charred. The garlic heads should be soft and fragrant.

   💡 Proffstips: Turn the vegetables halfway through cooking for even charring.
4. 4

   Remove the vegetables from the oven and let them cool slightly. Once cool enough to handle, peel the peppers and eggplants. Squeeze the roasted garlic cloves out of their skins.

5. 5

   Tear the roasted peppers and eggplants into bite-sized strips. Roughly chop the roasted tomatoes and onions. Mash the roasted garlic cloves into a paste.

   💡 Proffstips: The texture should be rustic, not finely chopped.
6. 6

   In a bowl, combine the torn peppers and eggplants, chopped tomatoes and onions, and mashed garlic. Drizzle with the remaining 2 tablespoons of olive oil and season with additional salt and pepper to taste.

   💡 Proffstips: Taste and adjust seasoning as needed.
7. 7

   Toss gently to combine all the ingredients. Serve warm or at room temperature.

   💡 Proffstips: Escalivada is excellent served with crusty bread, as a side dish, or as a topping for bruschetta.