Cocktail Bites: Escalivada


Planning a cocktail party? We’ve got your pass-around fare sorted out for you.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 4 to 5

400 grams eggplant
220 grams red bell pepper
440 grams white onion
6 grams salt
3 ml tabasco
10 ml olive oil
10 ml balsamic vinegar
1 gram black pepper
40 grams mackerel flakes-fillets
2 grams spring onion
40 grams baguette bread

1 Peel the white onion and cut in half. Then on an oven-safe tray, place the eggplants and white onion seasoned with salt and oil. Preheat oven to 220°C and cook for 35 minutes or until the onion skin is charred, and eggplants soft enough to take the meat out.
2 Char the red bell pepper over the stove until black, and peel off the skin. Remove the meat out of the eggplants, take the skin off the onions and peppers; then slice in thick julienne.
3 In a stainless steel bowl, mix all ingredients together and add olive oil, balsamic vinegar, salt, and black pepper. Warm the Escalivada and place in the bottom of the round plate. Place the tuna flakes on top and garnish with spring onion strips.

Recipe by Chef Carlos Franco of Tomatito Sexy Tapas Bar
Photography by Justin de Jesus
Shot on location at Tomatito Sexy Tapas Bar
Special thanks to Cel Reyes

This recipe was originally published in the October-November 2017 issue of Breakfast Magazine.