Escalivada

Recipe provided by Chef Alex Seidel of Mercantile Dining & Provision in Denver, Colorado. Photo courtesy of Karson Hallaway.

Merc Menu Change 2 July 13, 2016

Ingredients

  • 1 cup roasted/cleaned/julienned eggplant
  • 1 cup roasted/cleaned/julienned red pepper
  • 1 large garlic clove, minced
  • 2 ounces California Olive Ranch extra virgin olive oil
  • 1 ounce sherry vinegar
  • lemon juice, salt, pepper, chives, parsley to taste
  • Ciabatta bread sliced and grilled
  • 1 cup Fruition Farms Ricotta Cheese

Directions

  1. Place whole eggplant and whole red peppers in large sauce pan and fill in empty spaces with dry wood chips.
  2. Place on grill and allow to roast completely, turning vegetables periodically for even cooking
  3.  When vegetables have reached desired cookery, place into container and wrap with plastic and allow to steam for about an hour
  4. Remove skin and seeds from both eggplant and red peppers and julienne
  5. Combine all ingredients and adjust seasoning.
  6. To finish add herbs and mix well
  7. Spread fresh ricotta on each slice of grilled ciabatta, top with Escalivada, drizzle with California Olive Ranch extra virgin olive oil

Time

2 Hours

Level

Moderate

Yield

Serves 6
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