Preheat the oven to 180C.

Aubergine and Red Pepper Salad Recipe

A luscious spanish style aubergine salad
Yield: 4    Preparation Time:     Cooking Time:
This is a traditional Spanish salad, which they like to call Escalibada. Made the day before gives it even more flavor.


3 aubergines
2 large tomatoes
4 red peppers
1 large onion
2 cloves garlic
4 medium-sized potatoes
2 medium-sized glasses of olive oil
6 spoonfuls vinegar
A pinch of cumin
Salt and pepper

Recipe Instructions

Preheat the oven to 180C.

Roast the vegetables.
Make sure all the vegetables are washed and leave them whole. Place the peppers, aubergines, tomatoes and onions on a baking tray. Wrap the potatoes in tine foil and place these on the baking tray with the other vegetables. Place the tray in the oven and leave all the vegetables to roast for 1½ hours turning them over once.

Prepare the vegetables.
Once roasted, take the vegetables out of the oven and peel them all, except the potatoes. Cut off the top of the aubergines and the red peppers and de-pip the peppers. Cut the aubergines and the peppers into long strips and slice the onion and tomato. Make sure to keep all the vegetables separate and sprinkle them with salt, pepper, a few drops of vinegar and generous amounts of olive oil.

Prepare the potatoes.
Cut up the baked potatoes and remove the skins. Add olive oil and salt and pepper.

Make individual portions of each vegetable and place them separately on a serving dish. Sprinkle the chopped garlic over the top of the whole dish and season with salt and pepper.