Spanish Pisto
Serves 5-6
Author note: Pisto is served either warm, at room temperature or chilled. While delicious immediately after cooking, Pisto is even more tasty after a day or two in the fridge to marinade.
2 medium-sized eggplants, whole
2 red bell peppers, whole
4 large tomatoes, whole
1/2 yellow onion, rough chopped
2 tsp sherry vinegar (or red wine vinegar)
2 tbsp extra-virgin olive oil, plus more for topping
1 1/2 tsp kosher salt
Chopped parsley, for
Manchego cheese, for topping
Heat an to 425 degrees.
Place the eggplants, bell pepper and tomatoes onto a sheet pan. Cook for 45 minutes to 1 hour, turning every 15 minutes.
Once the vegetables have roasted and the peels have pulled away from the vegetable, remove from the oven and let cool for 20 minutes.
Remove and discard the peels, stem and seeds from the bell pepper. Remove and discard the tomato peels.
In a food processor, add the yellow onion, vinegar, salt and peeled bell peppers and tomatoes. Slice open the eggplant, scoop out the pulp and place it into the food processor. Pulse and slowly add the olive oil. Once incorporated pulse until the desired consistency is achieved.
Pour into a serving bowl and top with chopped fresh parsley, grated Manchego cheese and olive oil. Salt to taste. Serve with crusty bread and grilled meats.
