- One 1/2-pound eggplant
- 1 red bell pepper
- 1 baguette, cut into 32 slices about 1/4 inch thick
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 2 plum tomatoes
- 2 ounces thinly sliced Serrano ham, cut into 16 pieces
- 1 tablespoon minced chives
- 8 anchovy fillets, halved
How to make this recipe
Preheat the oven to 400°. Put the eggplant and bell pepper on a baking sheet. Roast the bell pepper, turning it occasionally, for about 40 minutes, or until blistered all over, and the eggplant for about 1 hour, or until it has collapsed. Transfer the vegetables to a plate.
On a large baking sheet, lightly brush both sides of the baguette slices with olive oil. Bake in the oven for about 10 minutes, or until golden brown.
When the vegetables are cool enough to handle, remove the skins, seeds and stems. Transfer the eggplant to a colander and let drain for 30 minutes. Finely chop the eggplant and transfer to a bowl. Cut the bell pepper into 1/4-inch dice and add to the eggplant. Stir in the 1 1/2 tablespoons of olive oil and season with salt and black pepper.
Cut 1 of the tomatoes in half crosswise. Rub 16 of the baguette toasts with the cut sides of the halved tomato. Top each toast with a piece of ham, folding it to fit neatly. Sprinkle with some of the chives.
Cut the other tomato crosswise into 8 slices, then cut each slice in half. Spread the eggplant mixture on the remaining 16 baguette toasts and top each with a half slice of tomato and half an anchovy. Serve the canapés at room temperature.
The escalivada can be refrigerated for up to 1 day.
One Serving Calories 300 kcal, Total Fat 16 gm, Saturated Fat 2 gm.
A Spanish Cava.