Escalivada (Catalan grilled vegetable salad)
3 h
Type of dish:
Vegetables
Temperature:
Room temperature
Allergens:
Ingredients for 5 portions
Calculate portions
Aubergine
0.5 kg
Red pepper
0.5 kg
Green pepper
0.5 kg
Vine tomato
0.24 kg
Green onions
0.5 kg
Eggs
3.0 ud
Extra virgin olive oil
0.1 l
Garlic, bulb
1.0 ud
Vinegar
0.015 l
Iberico ham
0.15 kg
Table salt
3.0 g
Elaboration
- Roast the red peppers, aubergines, garlic and onions in the oven at 180 ºC until they are completely cooked. It is recommended to whiten the onions for about 10 minutes to soften them. Leave to cool and remove the skin.
- Fry the green pepper, then place in cold water and peel.
- Boil the eggs for 10 minutes.
- Roast the tomatoes cut in half and seasoned with oil + salt + oregano. Leave to cool and peel.
- Make a simple vinaigrette with 2 cloves of roasted garlic, (blend).
- Chop the peppers and aubergine into 1/2 cm x 4 cm strips and the eggs into 6 segments each.
- Slice the ham very thinly.
HOW TO SERVE
- Place 4 egg segments and 4 chives forming a cross. It could be plated up forming a rectangle.
- Fill in the empty spaces with the strips of pepper and aubergine.
- Place the ham slices (30 g) and the tomato in the middle.
- Dress with garlic vinaigrette.
Nutritional information (1 portion)
Energy
430.46
kcal
Carbohydrates
15.7
g
Proteins
18.86
g
Lipids
31.48
g
Fiber
5.29
g
Saturates
6.48
g
Monounsaturated fatty acids
16.06
g
Polyunsaturated fatty acids
3.89
g
Cholesterol
154.31
mg
Calcium
179.2
mg
Iron
4.41
mg
Zinc
1.82
mg
Vitamin A
204.36
ug
Vitamin C
150.43
g
Folic acid
63.37
ug
Salt (Sodium)
651.09
mg
Sugars
11.63
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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