Catalan Fire-Roasted Peppers, Aubergine and Onions

What you need

• 2 eggplants, medium
• 2 red bell peppers
• 3 small onions, unpeeled
• 3 ripe tomatoes
• 1 garlic head, whole, unpeeled
• 4 tbsp extra-virgin olive oil, plus extra for rubbing
• 1 tsp coarse sea salt
• 1 tbsp parsley, finely chopped, optional

Method

Restated from the original video

1. 1

   Heat the oven to 230 °C (450 °F) and line a large roasting tray with foil.

2. 2

   Prick each eggplant a few times with a knife so it does not burst in the heat.

3. 3

   Rub the eggplants, peppers, onions, tomatoes and garlic all over with a little olive oil and spread them on the tray, onions and garlic in their skins.

4. 4

   Roast, turning everything once or twice, until the skins are blistered and charred and a knife slides in easily.

5. 5

   Lift each vegetable out as it is done: tomatoes and garlic first, then the eggplants and peppers, and the onions last, up to 55 min in total.

6. 6

   Pile the hot eggplants and peppers in a bowl, cover tightly and leave for 10 min so the skins loosen.

7. 7

   Peel the eggplants and peppers and pull off the stems. Scrape out the pepper seeds.

8. 8

   Tear the eggplants and peppers lengthwise into strips about 2 cm (3/4 in) wide.

9. 9

   Slip the onions out of their skins and cut them into wedges. Peel the tomatoes and halve them.

10. 10

    Squeeze the soft garlic out of its papery skins.

11. 11

    Arrange the vegetables side by side on a platter, dot with the garlic and pour over any juices from the tray and bowl.

12. 12

    Drizzle with the 4 tbsp olive oil and sprinkle with the salt and parsley.

13. 13

    Serve warm or at room temperature.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.