Escalivada de berenjena con melva y alcaparras

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Escalivada de berenjena con melva y alcaparras. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Escalivada de berenjena con melva y alcaparras is one of the most popular of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Escalivada de berenjena con melva y alcaparras is something that I've loved my whole life.

Many things affect the quality of taste from Escalivada de berenjena con melva y alcaparras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Escalivada de berenjena con melva y alcaparras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Escalivada de berenjena con melva y alcaparras is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Escalivada de berenjena con melva y alcaparras estimated approx 35 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Escalivada de berenjena con melva y alcaparras using 8 ingredients and 7 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Escalivada de berenjena con melva y alcaparras:

1. 6 berenjenas chicas de la huerta
2. 1 lata melva (pescado) en aceite de oliva virgen extra
3. 2 cucharadas alcaparras del bote
4. Aceite de oliva
5. 1 cebolleta de la huerta (opcional)
6. 1 tallo orégano con flor recogido en la montaña
7. Sal gruesa de roca
8. Sal en escamas

Steps to make to make Escalivada de berenjena con melva y alcaparras

1. Encender el horno a 220 grados.
2. Lavar las berenjenas, secar con un paño de cocina limpio y disponer en una bandeja apta para el horno. Rociar las berenjenas con un hilito de aceite de oliva y espolvorear con sal gruesa de roca.
3. Meter la bandeja en el horno para 20-25 minutos o hasta que estén asadas.
4. Pasado este tiempo, sacar la bandeja del horno y colocar las berenjenas asadas en una fuente para que se temple.
5. Pelar las berenjenas y quitar el rabo. Cortar las berenjenas al largo en tiras y acomodar sobre la fuente de servir.
6. Pelar la cebolleta (opcional), quitar las barbas y la capa exterior y picar a tu gusto. Acomodar la cebolla sobre la berenjenas.
7. Abrir la lata de melva y repartir los trozos de pescado sobre las berenjenas y cebolleta. Rociar todo con el aceite den conserva. Esparcir las alcaparras y espolvorear el orégano seco picado y la sal en escamas. Y sírvela!

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