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Escalivada

Ingredients

  • 2 aubergines
  • 3 red onions
  • 3 red peppers
  • 50ml extra virgin olive oil
  • sprinkle of sea salt
  • juice of ½ a lemon.
  • 1 garlic clove,
  • slice of lemon
  • handful of fresh coriander

Method

  1. Light the barbecue and place 2 aubergines, 3 red onions and 3 red peppers over the blazing coals, turning regularly until the skins are thoroughly charred and the aubergines are soft.
  2. Let them cool for 20 mins then peel off the blackened skins. Shred the vegetables and dress with 50ml extra virgin olive oil, a sprinkle of sea salt and the juice of ½ a lemon.
  3. Serve sprinkled with 1 peeled, chopped garlic clove, a little more olive oil, a slice of lemon and a handful of fresh coriander.

Goes well with...

Torres Vina Sol Rosé

Torres Vina Sol Rosé

"Bright pink colour with fresh aromas of strawberry, cherry & floral hints. Fresh fruit flavours lead on to a smooth, rounded palate"

Perfect with..."Delicious with tapas, chorizo, or tomato based dishes"

Grape:
Tempranillo
Country:
Spain
Price:
£5 - £7
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4 Serves 4 people
5 Preparation time of 5 mins
15 Cooktime for 15 mins
162
Calories
81%
12.6g
Sugar
14%
10.2g
Fat
15%
1.5g
Saturate
7.5%
0g
Salt
1%
of your Guideline Daily Amount (GDA)

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