Smoky roasted eggplants, red peppers, and onions, peeled and torn into silky strips, then dressed simply with olive oil and served at room temperature as a quintessential Catalan starter.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: flat ceramic platter
Garnishes: olive oil, garlic slices, parsley
Accompaniments: bread, anchovies
Instructions
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1
Preheat oven to 200°C. Place whole eggplants, peppers, and unpeeled onions on a baking tray.
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2
Roast for 45-55 minutes, turning once, until all vegetables are completely soft and charred in spots.
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3
Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This loosens the skins.
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4
Peel all vegetables, discarding skins and seeds. Tear into long strips by hand — never use a knife.
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5
Arrange strips on a platter, drizzle generously with olive oil, scatter garlic slices, and season with salt. Serve at room temperature.
Did You Know?
The name escalivada comes from the Catalan word "escalivar," meaning to cook in embers — the original method before ovens.
Chef's Notes
Equipment Tips
- oven or grill
- baking tray
- bowl
Garnishing
olive oil, garlic slices, parsley
Accompaniments
bread, anchovies
The Story Behind Escalivada
Escalivada is one of the oldest dishes in Catalan cuisine, born from the tradition of cooking vegetables directly in the embers of a wood fire. The smoky sweetness of fire-roasted vegetables dressed in olive oil represents the purest expression of Mediterranean cooking.
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