Mediterranean > Spanish > Tapas

Esgarrat with Eggplant and Capers Recipe

Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1 red bell pepper, roasted and sliced into thin strips
- 1/4 cup of capers
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 hard-boiled eggs, sliced

Special Equipment Needed:
- Roasting pan
- Mixing bowl

Step-by-Step Instructions:

1. Preheat the oven to 400°F.
2. Place the eggplant slices on a roasting pan and brush them with olive oil.
3. Roast the eggplant slices for 20-25 minutes or until they are golden brown.
4. Remove the eggplant slices from the oven and let them cool.
5. In a mixing bowl, combine the roasted red bell pepper, capers, olive oil, red wine vinegar, salt, and black pepper.
6. Add the roasted eggplant slices to the mixing bowl and toss them with the dressing.
7. Arrange the eggplant slices on a serving platter.
8. Top the eggplant slices with the sliced hard-boiled eggs.
9. Serve the Esgarrat with Eggplant and Capers at room temperature.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 240
Fat per serving: 20g
Carbohydrates per serving: 12g
Protein per serving: 5g

Substitutions for ingredients:
- You can use yellow or orange bell pepper instead of red bell pepper.
- You can use balsamic vinegar instead of red wine vinegar.
- You can use green olives instead of capers.

Variations:
- You can add chopped parsley or cilantro to the dressing for extra flavor.
- You can add sliced cherry tomatoes to the salad for a pop of color.

Tips and Tricks:
- Make sure to slice the eggplant into even rounds to ensure even cooking.
- You can grill the eggplant slices instead of roasting them for a smoky flavor.
- You can make the dressing ahead of time and store it in the fridge until you are ready to use it.

Storage Instructions:
Store the Esgarrat with Eggplant and Capers in an airtight container in the fridge for up to 3 days.

Reheating Instructions:
This dish is best served at room temperature, but you can reheat it in the oven at 350°F for 10-15 minutes.

Presentation Ideas:
Arrange the Esgarrat with Eggplant and Capers on a large platter and garnish it with fresh herbs.

Garnishes:
Fresh parsley or cilantro

Pairings:
- Serve this dish with crusty bread for a complete meal.
- Pair it with a light white wine like Pinot Grigio.

Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes

Troubleshooting Advice:
- If the eggplant slices are not cooked through, you can return them to the oven for an additional 5-10 minutes.

Food Safety Advice:
- Make sure to wash the eggplant and bell pepper before slicing and roasting them.
- Store the leftovers in the fridge and consume them within 3 days.

Food History:
Esgarrat is a traditional Spanish dish that originated in Valencia. It is typically made with roasted red bell peppers, salt cod, and garlic.

Flavor Profiles:
This dish is savory and tangy with a hint of sweetness from the roasted bell pepper.

Serving Suggestions:
Serve the Esgarrat with Eggplant and Capers as a side dish or as a light lunch or dinner.

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Region: Spanish

Taste: Tangy, Salty, Savory, Umami, Sour