Recipe by: Paula Barbero
Source: Family Recipe
Serves: 4 – 6


  • 2 medium eggplants
  • 2 big red bell peppers
  • 2-3 small onions
  • 2-3 tomatoes
  • Olive oil
  • Salt
  • Bread
  • Optional: anchovies, tuna


  • Wash the vegetables and place them in a oven tray, except for tomatoes. Preheat the oven.
  • Make some cuts to eggplants and pour olive oil over all of them.
  • Roast for 1-1.5 hours aprox (it depends on the size) at 170ºC, flipping them from time to time. After 30-40 mins, we can put tomatoes as well.
  • Covered and leave them cool down. Peel them and take off the seeds from peppers and eggplants.
  • Cut them in strips, put them in a plate, add some salt and the juices from the tray.
  • Toast some bread, rub it with tomato. Place some strips of eggplant, pepper and onion onto the bread and top with an anchovy or tuna (optional).

Download PDF version here: Spanish Escalibada_Paula Barbero