Native Escalivada

by Chef Kendall Huff

Native Foods Cafe

 

Escalivada is a typical Spanish (Catalan) dish of grilled veggies, that are cut into strips and seasoned with olive oil, salt and garlic.  

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Traditionally it is served with grilled meats, BUT let me recommend seitan, warm crusty bread or crostini!  In this recipe, I actually serve the grilled eggplant escalivada atop roasted eggplant rounds.  Delicious!

 

Native Escalivada

Serves: 12 to 16 bites

Prep Time: 20 to 25 minutes

 

Ingredients

1 each Eggplant (peeled, sliced ½ in thick)

1 each Red Pepper (Roasted)

1 each Onions (caramelized)

½ oz Balsamic Vinegar 

1 oz Olive Oil

1 oz Chopped Parsley

½ oz Chopped Thyme 

1 oz Capers

½ cup Cashews (soaked)

¼ cup Capers (soaked) 

1 tsp Sea Salt

¼ cup Olive Oil

 

1. Brush pepper with oil olive and roasted either on the grill or in the oven until the outer skin is charred. Remove form the heat. Cool and remove the outer skin. Slice ¼ in thick.

2. Julienne the onion thin. Place in a pan on low heat with little oil. Slowly caramelize the onions so it realizes all of its sugars and juices. LOW AND SLOW IS THE TRICK!!

3. Peel and slice the eggplant, lengthwise, about ¼ in thick. Lay all slices out and brush both sides with oil. Season with salt and pepper on both sides. Grill each side for 1-½ minutes. Making sure that the eggplant isn’t burnt but also not raw. Set aside to cool.

4. Mix the caramelized onions, sliced peppers, vinegar, oil, parsley, thyme and capers together. 

5. In a blender, add the drained cashews and capers, salt and oil. Puree until smooth. Should turn out to be a smooth spreadable mix.

6. Cut the Eggplant into rounds or squares (your preference), spread 1 tsp of the Cashew cream on the top of each eggplant piece. Then add a dollop of the onion pepper mix. Garnish with chopped parsley!!

 

 

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Comments

[Holladay- Native Foods]

I don't always dig eggplant... but I dig it in this recipe. Thanks Chef Kendall!