PACKED WITH TASTE AND TEXTURE, THIS RECIPE IS ONE WORTH STEALING
The saying that imitation is the sincerest form of flattery is surely just a nice way of justifying misappropriation of a recipe. Sure, the addition of olivada and grilled zucchini is mine, but this dish is the creation of my good friend Anna Gare. Several years ago we worked together at a food festival and she demonstrated this dome of Mediterranean vegetables.
ESCALIVADA PIE WITH OLIVADA
Serves: 6 as a meal or 8 as a side
12 Roma tomatoes, halved lengthways
6 tbsp extra virgin olive oil, plus additional for brushing
3 tsp sugar, plus an extra pinch
Sea salt and freshly milled pepper 3 red onions, peeled and cut into 6 wedges
3 tbsp sherry vinegar
1 eggplant, cut into 6-8 wedges 2 large zucchini, cut into 4-6 wedges 2 cloves garlic, crushed
Preheat oven to 100C. Lay the tomato halves, cut side up, on a baking rack. Brush with olive oil and season with sugar, sea salt and pepper. Set rack on a baking tray and bake for 3 hours. Remove from oven and set aside. Heat oven to 180C. Line two baking trays with baking paper. Spread the onion wedges evenly on the first lined baking tray. Drizzle generously with half the olive oil and the sherry vinegar.
Sprinkle with 3 tsp of sugar, salt and pepper. Mix the remaining olive oil with the garlic and brush this mixture on both sides of the eggplant and zucchini wedges. Lay them flat on the second baking tray and season. Bake both trays of vegetables for 25 minutes, turning vegetables halfway through Few sprigs lemon thyme, leaves picked Handful oregano leaves
Additional herbs for garnish
1 tbsp verjus
170g pitted olives
1 small clove garlic
15g baby capers
1 tbsp extra virgin olive oil 1 tbsp lemon juice
cooking. Allow to cool completely then arrange some of the eggplant, zucchini, tomatoes and onions over base and sides of a plastic wrap-lined, 2L stainless-steel bowl. For the olivada, combine currants and verjus and stand for half an hour. Meanwhile pound olives, anchovies and garlic to a coarse paste. Add currant mix, capers, olive oil and lemon juice. Set aside. Combine remaining vegetables, herbs and a few spoonfuls of the olivada in a separate bowl and toss gently. Spoon the mixture into the lined bowl. Cover with plastic wrap and press gently. Chill for at least an hour before turning out of mould on to a platter.