A MEAL YOU CAN MAKE

Escalivada and bean toast

Silky roasted peppers and aubergine over garlic white bean toast.

About 89 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten; vinegar may contain sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~518 kcal · 20g protein · 78g carbohydrate · 16g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Halve aubergine and peppers and cut onion into thick wedges. Rub with most of the oil and arrange on a lined tray, peppers skin-side up.

  2. Set the oven

    Set the oven to 200°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 200°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Roast until soft

    Roast until aubergine collapses, onion softens and pepper skins blister. Extend for large vegetables; their centres should be fully tender.

  6. Cool enough to handle

    Remove with gloves. Cover peppers loosely in a bowl so their skins loosen; let all vegetables become safe to handle.

  7. Get everything ready

    Peel loose pepper skins and strip aubergine flesh from tough skin. Cut into strips and toss with onion and vinegar.

  8. Make the bean toast

    Toast bread in the dry pan and set aside. Warm remaining oil with garlic briefly, then add beans and a splash of water. Mash lightly and stir until hot through.

  9. Check and serve

    Spread beans on toast and top with the soft roasted vegetables.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  10. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 47 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Catalan-inspired roasted vegetable meal. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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