Escalibada is a Catalan dish and is one of Spain's most popular cold tapas. There are many different versions, but they all include red peppers and aubergine (eggplant). This version also has onion, potatoes, and tomatoes (make use of the funky heirloom tomatoes that are in season now). And feel free to adjust this recipe according to which veggies you and your guests like best. This can be made up to two days ahead and should be served at room temperature. It’s great piled onto a baguette with some cheese, or plain.
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Break Fast Tapas: Red Pepper and Aubergine Salad a.k.a Escalibada)
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