Escalivada Base

• 4# / 1.8kg yellow onions (whole, skin-on)
• 10# / 4.5kg Japanese Eggplant (whole, skin-on)

• 10# / 4.5kg Red Bell Pepper (whole, skin-on)

• 4 tbsp Kosher Salt
• 2 tbsp Cracked Black Pepper
• 5 oz Sherry Vinegar
• 4 oz Extra Virgin Olive Oil

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1. Fire roast the eggplant over open flame until soft & deeply charred. Peel and set aside on sheet pans with a rack underneath to drain
2. Fire roast the red pepper until completely charred on the outside. Put in a container and cover to steam & carry-over cook. Once cool, peel, remove the seeds, and set aside to drain.
3. Cook the onion, skin on, in a 450ºF oven until charred and soft. Peel and set aside.
4. Dice all the ingredients, approximately a 1/3-inch inch dice.
5. Mix all of the ingredients in a bowl and drizzle with salt, black pepper, sherry vinegar, and extra virgin olive oil to taste.
6. Reserve for service in 4 oz aluminum cups.

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