In honour of our author Arabella Boxer on her Lifetime Acheivement Award at the GFW awards last night
ESCALIBADA
450g aubergines
450g mixed red and yellow peppers
4 Tablespoons olive oil
Sea salt and black pepper
1 Tablespoon chopped parsley
This is quite similar to numerous Italian and french dishes of vegetables in oil..
Grill the aubergines slowly until the skin is blackened and the flesh soft to the touch. This will take 25-35 minutes, depending on size.
Do the same thing with the peppers, this will be much quicker, since they are hollow.
Cool both vegetables until they can be handled, then peel off the skin, scraping away every speck. Cut the flesh in strips, discarding alal the seeds from the peppers. Mix both lightly together and pour over the oil and sprinkle over the sea salt and black pepper and leave to cool. Do not chill.
Sprinkle with chopped parsley before serving. Serves 3-4 as a first course or 5-6 with other dishes.
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