Catalan escalivada on corn cakes

Ingredients

For 1 serving

• Bell peppers175 g
• Eggplant175 g
• Onion90 g
• Extra virgin olive oil2 teaspoons
• Puffed corn cakes3.5
• Saltto taste

In season: July – September

Method

1. Heat the oven to 200 °C (conventional). Wash and dry the peppers and aubergines; leave the onion in its skin.
2. Lay the vegetables whole on a lined baking tray and roast for 40 minutes, turning every 15 minutes, until the skin is dark and wrinkled and the flesh gives when pressed; take the aubergine out early if it's ready first.
3. Shut the vegetables in a covered bowl and let them cool for 10 minutes: the steam helps loosen the skins.
4. Peel the peppers and aubergines and remove the seeds and stalks; peel the onion. Cut everything into thin strips, saving the juices.
5. Dress with the olive oil, salt and the saved juices and spoon onto the corn cakes just before serving.