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Escalivada (Roasted Red Pepper and Aubergine)
FOOD NETWORK UK8Ingredients
55Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 12 red bell peppers
- 12 aubergines (small, a little larger than a pepper)
- 18 anchovy fillets (large, packed in olive oil, preferably Spanish)
- 3 Tbsp. extra virgin olive oil (preferably Spanish)
- 2 tsp. sea salt (to taste)
- aged sherry vinegar (Splash of, to taste, optional)
- 1 clove garlic (finely minced, optional)
- Maldon sea salt (Sprinkling of, optional)
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