Escalivada with pa amb tomàquet


Pa amb tomàquet, better known as tomato bread, is a classic of Catalan cuisine. Great tomatoes are essential here.

You'll need

2 red capsicums, cored, thickly sliced 1 Spanish onion, quartered 2 eggplant, halved lengthways 1 head of garlic, cloves separated, plus 1 extra garlic clove, halved 50 ml olive oil 4 thick slices ciabatta, halved For drizzling: extra-virgin olive oil 2 very ripe vine-ripened tomatoes, halved To serve: fresh oregano   Anchovy dressing 2 anchovy fillets, finely chopped 2 tbsp sherry vinegar ½ tsp sweet paprika 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • Place capsicum, onion, eggplant and garlic on a tray, coat with the olive oil and season to taste, then char-grill over high heat, turning occasionally, until tender (16-20 minutes).
  • 02
  • Meanwhile, brush bread with extra-virgin olive oil, then grill, turning once, until charred and golden (1-2 minutes each side). Rub bread with cut garlic, then rub with tomatoes, squeezing juice onto bread, drizzle with extra-virgin olive oil and season to taste.
  • 03
  • For anchovy dressing, whisk ingredients in a bowl to combine, then season to taste.
  • 04
  • Peel vegetables, then tear them and arrange in separate piles on a platter with garlic in its skin, scatter oregano over, drizzle with dressing and serve with tomato bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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