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.
Ingredients
2 large eggplants
3 red bell peppers
2 large onions, unpeeled
4 tbsp extra-virgin olive oil
2 cloves garlic, thinly sliced
Salt
Sherry vinegar (optional)
Instructions
1Preheat oven to 200°C. Place whole eggplants, peppers, and unpeeled onions on a baking tray.
2Roast for 45-55 minutes, turning once, until all vegetables are completely soft and charred in spots.
3Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This loosens the skins.
4Peel all vegetables, discarding skins and seeds. Tear into long strips by hand — never use a knife.
5Arrange 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.