Catalan escalivada with tuna, egg and whole wheat bread

Ingredients

For 1 serving

• Eggplant200 g
• Bell peppers200 g
• Red onion100 g
• Canned tuna in water80 g
• Eggs1
• Garlic1 clove
• Extra virgin olive oil12 g
• Whole wheat bread2
• Saltto taste

Contains: gluten, eggs, fish,

In season: July – September

Method

1. Preheat a conventional oven to 220 °C. Wash the aubergines and peppers, leave the red onion in its skin, prick the aubergine with a fork and lay everything whole on a tray.
2. Roast for 40 minutes, turning halfway, until the skins are dark and wrinkled and the flesh feels soft.
3. Meanwhile bring a small pan of water to the boil, lower in the egg and cook for 9 minutes; cool it in cold water and peel. Very finely chop the garlic.
4. Seal the hot vegetables in a food bag or covered bowl for 10 minutes: the steam loosens the skins. Peel them, remove seeds and stalks and tear them into strips by hand.
5. Dress the still-warm strips with the garlic, extra virgin olive oil and salt. Toast the wholemeal bread and serve the escalivada with the drained tuna, the boiled egg in wedges and the bread.