- 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
- 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.