Escalivada roasts eggplant and peppers into a smoky Spanish tapas-style vegetable plate.
12 min prep 26 min cook
Keeps the screen on · step-by-step guide · built-in timer
Char the vegetables.
Peel and slice them.
Serve with olive oil.
Escalivadayı zeytinyağı ve tuzla tatlandırıp oda sıcaklığında servis edin.
💡 Tip: Charring the vegetables in their skins keeps the insides juicier.
🍽️ Serving suggestion: Lay on toasted bread and finish with a trickle of olive oil.
~112
kcal calories
2
g protein
10
g carbs
7
g fat
13g
Sugar
9.2g
Fiber
300.1mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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