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Escalivada

Name: Escalivada
Total time: 60 min
Yield: Serves 4
Cuisine: Spain
Ingredients: 2 Eggplant; 2 Red bell pepper; 1 Onion; 4 tbsp Olive oil; 1 clove Garlic; To taste Salt; 4 Anchovies (to serve)

Side Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Whole eggplants and peppers roasted over embers and dressed with olive oil — a Catalan vegetable dish served cool.

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📖 The Story Behind This Dish

Escalivada comes from the Catalan for 'to cook in the ashes.' Eggplant, peppers, and onions are roasted whole over a flame or embers, then peeled, torn into strips, and dressed simply with olive oil and salt. Roasting brings out their sweetness and a smoky aroma, and it's served as a starter on bread or with anchovies.

🌆 Where it's eaten: On a summer holiday in Barcelona, a family roasts whole vegetables on the garden grill and peels them together.

🥕 Ingredients (serves 4)

Eggplant 2
Red bell pepper 2
Onion 1
Olive oil 4 tbsp
Garlic 1 clove
Salt To taste
Anchovies (to serve) 4

👩‍🍳 Instructions

Roast the eggplant, peppers, and onion whole in the oven or on a grill until the skins are blackened.
Let cool slightly, peel, and remove the seeds.
Tear the vegetables into strips by hand, saving the juices.
Dress with olive oil, grated garlic, and salt.
Plate and top with anchovies.

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