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Roasted Peppers & Eggplant with Cod Recipe - Pimientos, Berenjena con Bacalao


Roasted Pepper & Eggplant with Cod

Roasted Pepper & Eggplant with Cod

(c) 2013 Lisa Sierra Licensed to About.com Inc.
This quintessentially Mediterranean dish can be served as a tapa or a side dish, and very little cooking is needed. Roast whole peppers and eggplant in the oven, slice and mix with salt cod. Then, mix with olive oil, vinegar, garlic and a pinch of cumin. If you have a jar of roasted peppers, or have already roasted and frozen the peppers, it's even easier!

Prep Time: 10 minutes

Cook Time: 1 hour

Soak Salt Cod: 24 hours

Total Time: 25 hours, 10 minutes

Yield: 4-6 Servings


  • 4 large red bell peppers (or 16 oz roasted red peppers in jar)
  • 1 large eggplant or 3 Japanese eggplants
  • 5 oz (150 gr) salt cod
  • 4 cloves garlic
  • 1 tsp ground cumin
  • red wine vinegar
  • extra virgin olive oil


Note: Salt cod is cod fish is dry, and preserved with salt. Be sure to purchase salt cod in advance at either a gourmet or ethnic supermarket, or via the internet. It must be soaked in water to leach out the excess salt, or it will be inedible.

Soak Salt Cod for 24 hours. Rinse salt cod under cold running water and gently rub off salt. Cut fish into 3-inch pieces. Place in a glass baking dish or bowl, and cover with cold water. Refrigerate. Change water every 8 hours or so for 24 hours. This allows time for the salt to leach out of the fish.

Remove salt cod from water. Pat dry with a paper towel. Cut into smaller pieces and flake apart. Remove all bones. Set aside.

Roast fresh peppers and eggplant. First, heat oven to 300F (150C). (If using roasted peppers from a jar, just roast eggplant.) Place whole peppers on baking sheet. Cut eggplant lengthwise and brush cut sides with oil. Place cut side down on a second baking sheet or shallow roasting pan. Cover pans with aluminum foil Place both pans on center rack of oven. Roast for approximately one hour. Check occasionally, and remove when flesh is soft.

Once peppers and eggplant are roasted, allow to cool on counter. When cool enough to touch, peel, remove stem and deseed peppers. Peel eggplant.

Cut eggplant and peppers in long strips and place in a bowl. Add shredded salt cod. Peel and finely chop garlic.

Add cumin. Pour approximately 1/4 cup vinegar and 1/2 cup olive oil into bowl and toss. Taste and adjust oil, vinegar and salt (although the dish probably will not need salt because of the salt cod.) Allow to marinate in oil and vinegar for 30 minutes to an hour before serving.

Serve cold or at room temperature, along with rustic bread. This dish can accompany roasted beef, pork, or poultry, or can be served as a tapa.

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  6. Easy Roasted Peppers & Eggplant with Salt Cod Recipe - Pimiento y Berenjena Asada con Bacalao

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