Escalivada con Jamón (Marinated Eggplant and Roasted Red Pepper)
Source: Mat Schuster, Canela Bistro
This recipe was demonstrated for CUESA’s Market to Table program on August 8, 2015.
3 or 4 red bell peppers
3 medium globe eggplants, peeled and sliced
⅓ cup olive oil
1 onion, diced
2 tablespoons chopped jamón serrano
2 tomatoes, skinned, seeded, and chopped
3 or 4 cloves garlic, minced
3 egg yolks
Juice of 1 lemon or more
¼ cup parsley to garnish
Sea salt and freshly ground pepper to taste
Sliced baguette, to serve
Preheat the oven to 300ºF. Place the bell peppers in an oven-safe dish with no more than 1 inch of water, covered, and roast in oven for about 1 hour, turning occasionally until completely soft. Remove from the oven and let cool. Take off the skin and remove the seed bag and stem. Slice the pepper into strips and set aside.
Sprinkle the eggplant slices with salt and set on a paper-towel-lined plate. Heat 2 tablespoons of the olive oil in a deep sauté pan. Add the chopped onion and sauté for 5 minutes, then add the jamón and tomato, and sauté for 3 minutes. Add the garlic and sauté for 3 minutes.
Wipe the excess salt from the eggplant and cut into small cubes. Sauté the eggplant in the pan with the onion-tomato mixture and the remaining olive oil over medium-high heat for about 10 minutes. Stir in the roasted red pepper strips.
Transfer the mixture to an oven-safe dish and roast, covered, for 45 minutes, or until soft. Drain some of the juices from the vegetables into a small bowl and whisk in the egg yolks. Add the lemon juice and parsley to the yolk mixture and mix into the vegetables.
Serve with crusty bread.