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Escalivada with thyme bread and arugula and lamb's lettuce salad

Escalivada with thyme bread and arugula and lamb's lettuce salad

A vegetarian version of the classic Catalan escalivada accompanied by crispy thyme-infused bread and a fresh arugula and lamb's lettuce salad. Perfect for enjoying richly flavored roasted vegetables with a contrast of textures.

  • Servings: 2
  • Prep: 20 min
  • Cook: 15 min

Ingredients

  • 1 unit eggplant
  • 1 unit bell pepper
  • 1 unit onion
  • 1 gram dried thyme
  • 2 ciabatta bread
  • 10 grams walnut, chopped
  • 50 grams arugula and lamb's lettuce mix
  • 1 tablespoon vinegar
  • olive oil
  • salt
  • black pepper

Instructions

  1. Preheat the oven to 220 °C. Remove the stem from the eggplant and cut it in half lengthwise. On the flesh side, make crosswise cuts without cutting through.
  2. Cut the pepper in half and remove the seeds. Peel the onion and cut it into 2–3 cm strips.
  3. Place the eggplant (skin side down), pepper and onion on a baking tray lined with parchment paper. Drizzle with a little oil, and season with salt and pepper.
  4. Bake on the middle rack for 25–30 min, until the vegetables are soft and golden. Flip them halfway through cooking.
  5. Meanwhile, mix the dry thyme with a splash of oil in a bowl. Slice open the ciabatta rolls and brush the inside with this mixture.
  6. When there are 6–8 min left of vegetable baking time, move the breads to the top rack and toast for 6–8 min.
  7. For the salad: chop the walnuts. In a bowl, whisk together the vinegar, a splash of oil, salt and pepper. Add the arugula and lamb's lettuce, toss in the walnuts and mix.
  8. For the escalivada: separate the flesh of the eggplant and pepper from their skins and cut into strips. In a large bowl, combine the strips with a drizzle of oil, the vinegar for dressing, salt and pepper.
  9. To serve: place the thyme bread slices on plates, top with the roasted vegetable escalivada and serve the salad on the side.

Nutrition (per serving)

  • Calories: 562 kcal
  • Protein: 15 g
  • Carbohydrates: 78 g
  • Fat: 21 g
  • Fiber: 9 g