tribelli escalivada

Escalivada Tribelli - Enza Zaden


  • tribelli® XL
  • Aubergine
  • Tomato
  • Onion
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Vinegar


  • Bake the tribelli® in a 200°C oven for 15 minutes with a drizzle of oil and some salt.
  • Cut the aubergine in half lengthwise and score in a criss-cross pattern. Drizzle with some extra virgin olive oil and sprinkle with salt. Place in the oven cut side down (200°C for 15 minutes)
  • Score a cross on the tomato and bake with the aubergine.
  • Peel the baked tribelli® and cut into strips. Reserve.
  • Peel the baked tomato and chop it finely.
  • Remove the flesh from the aubergine and chop, reserving the empty skin for serving the escalivada in.
  • Chop half an uncooked onion very finely.
  • Mix the chopped tomato, aubergine and onion and stuff into the aubergine skin, decorating it with the tribelli® strips.
  • Season with extra virgin olive oil, vinegar, salt and pepper.