Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted red pepper, aubergine and onion salad (escalivada). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Roasted Red Pepper, Aubergine and Onion Salad (Escalivada) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook roasted red pepper, aubergine and onion salad (escalivada) using 6 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Red Pepper, Aubergine and Onion Salad (Escalivada):

1. Take 3 red peppers
2. Make ready 3 onions
3. Prepare 2 aubergines/eggplants
4. Take 1 tsp cumin seeds
5. Make ready 1 small glass olive oil
6. Take 1 tsp salt

Instructions to make Roasted Red Pepper, Aubergine and Onion Salad (Escalivada):

1. Line the oven tray with kitchen paper and roast the peppers, onion and aubergines in the oven for an hour and twenty minutes at 180ºC/350°F turning them round halfway through. Turn the oven off and leave for another 30 minutes - this makes them easier to peel (you can leave them longer if you want - sometimes I program the oven to make them last thing at night and I peel them and prepare the salad the next morning.
2. Peel the peppers with your hands - the skin should come off very easily. Don't worry if the skin looks burnt - the flesh won't be.
3. Remove all seeds and cut the peppers into strips. Put them in a bowl.
4. Peel the aubergines, also with your fingers
5. Cut them into strips and add to the bowl.
6. Finally peel the onions
7. Cut and add. Mix the ingredients together, add the teaspoon of cumin seeds, stir well and leave to cool completely.
8. Once cold, add the olive oil and salt. Stir and either serve or put in an airtight container in the fridge.

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