THE RED-BOLT VEG

(Our Play on Escalivada / Smoky Roasted Veg)

THE RED-BOLT VEG

Ingredients: 1 Eggplant, 2 Red peppers, 2 Red onions, 1 tsp Chili flakes, 1 tsp Smoked paprika, 1 tsp Salt, 60ml Olive oil, 2 tbsp Sherry vinegar...

Ingredients

  • 1 Eggplant
  • 2 Red peppers
  • 2 Red onions
  • 1 tsp Chili flakes
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 60ml Olive oil
  • 2 tbsp Sherry vinegar

Cooking Method

  1. The Scorch Roast whole veg at 220°C until the skins are blackened and charred; peel and slice into long strips.
  2. The Bloom Whisk oil, vinegar, and spices with a tiny 10ml splash of water; the moisture will help the spices integrate into the silk.
  3. The Marriage Toss the warm veg strips in the spiced silk; let sit for 10 minutes.
  4. The Final Flourish Top with raw fresh parsley and toasted almonds.

Cuisine: Spanish

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