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

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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: 15M
Cooking time: 1H
Total time: 1:15 p.m.

Ingredients

2 large red peppers
1 eggplant
1 cebolla
extra virgin olive oil
1 clove of garlic (optional)
shawl

Music

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.