Escalibada De Verdura

Escalibada De Verdura ( roasted veggies served with toasted baguette)

1 large eggplant

1 large red bell pepper

4 tbsp olive oil

Salt to taste

10 slices baguette 

1 sprig parsley

On a gas range top place the eggplant.

Turn it on and roast the vegetable thoroughly.

Using tongs carefully turn the eggplant and make sure it scorches almost burns off the skin on all sides.

Once done put the vegetable in a big bowl and cover with a plate.

Repeat the same with the red pepper.

You have to literally make the skin black or blistered.

Once this is done too put it in the same bowl as the eggplant.

Cover and let the steam loosen the skin.

If you don't have a gas range you can do the same thing on the broiler in the oven.

Make sure u change the sides of the veggies while cooking.

You can put both veggies in the same baking tray.

In case you are barbecuing you can roast these on the grill too.

Once the veggies cool, use your hands to remove the skin to reveal the soft vegetable.

If needed you can moisten ur hands with water to remove the skin easily.

For the eggplant you will need to cut off the end that has the stem on it.

For the pepper you have to remove the stem top and the seeds inside.

Using you hands mash up the eggplant.

And then cut the pepper into strips.

Place both these decoratively on a plate.

Garnish with parsley and drizzle two tbsp of the olive oil and sprinkle with salt.

On a griddle use the leftover oil and toast the baguette slices on both sides.

Serve these with the veggies , build a sort of pizza.

And then dig in.