A simple yet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack.
Wash and dry the eggplants, bell peppers, and tomatoes.
Pinch the eggplants with a fork (so it doesn’t explode in the oven).
Peel onions. Take off the outer layer of the onions.
Bake. Put all the vegetables except the tomatoes on a tray. Drizzle with olive, add the sea salt, and place it in the oven for 1 hour.
Remove and Toss. Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.
Check all the vegetables for softness as time may vary depending on your oven and the vegetables’ size.
Cool down. Let everything cool, remove the stems, and carefully peel and deseed the vegetables.
Plate. Put all the un-skinned veggies on a serving tray and top them with the juices left on the baking tray.
Season. Add a splash of red wine vinegar if desired. Have it as a side dish as each vegetable is full of flavor to enjoy on its own, or have it with bread. My favorite is sourdough bread. In Latin America, we have also eaten them even with some Venezuelan arepas and tortillas. These flavor-packed veggies just work well with any good starchy pairing.
Notes
Wine Pairing Suggestions by Our Sommelier Ramón Barreiro @pejo_barreiro
Spain - Sparkling Off-Dry (Semi-Dry) - Cava
Chile - Dry - Sauvignon Blanc (Leyda Valley or Casablanca)