Roasted Red Pepper, Aubergine and Onion Salad (Escalivada)

• 3 red peppers
• 3 onions
• 2 aubergines/eggplants
• 1 tsp cumin seeds
• 1 small glass olive oil
• 1 tsp salt

1. Line the oven tray with kitchen paper and roast the peppers, onion and aubergines in the oven for an hour and twenty minutes at 180 degrees C/350F turning them round halfway through.
2. Turn the oven off and leave for another 30 minutes - this makes them easier to peel (you can leave them longer if you want - sometimes I program the oven to make them last thing at night and I peel them and prepare the salad the next morning.
3. Peel the peppers with your hands - the skin should come off very easily.
4. Don't worry if the skin looks burnt - the flesh won't be.
5. Remove all seeds and cut the peppers into strips.
6. Put them in a bowl.
7. Peel the aubergines, also with your fingers
8. Cut them into strips and add to the bowl.
9. Finally peel the onions
10. Cut and add.
11. Mix the ingredients together, add the teaspoon of cumin seeds, stir well and leave to cool completely.
12. Once cold, add the olive oil and salt.
13. Stir and either serve or put in an airtight container in the fridge.

red peppers, onions, eggplants, cumin seeds, glass olive oil, salt

Taken from cookpad.com/us/recipes/253839-roasted-red-pepper-aubergine-and-onion-salad-escalivada (may not work)