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Escalivada
A classic Catalan dish of smoky, tender roasted vegetables, typically eggplant, bell peppers, onions, and tomatoes, dressed simply with olive oil and garlic. It's a celebration of charred flavors and natural sweetness.
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- 2 Eggplant(Medium-sized, firm)
- 3 Red bell peppers(Large, ripe)
- 2 Yellow onions(Medium-sized)
- 2 Tomatoes(Ripe, firm (e.g., Roma or vine-ripened))
- 2-3 cloves Garlic(Peeled and thinly sliced)
- 80 ml Extra virgin olive oil(Good quality, plus more for drizzling)
- to taste Salt
- to taste Black pepper(Freshly ground)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 220°C (425°F). Alternatively, if you have a gas stovetop, you can char the vegetables directly over a low flame for a more intense smoky flavor.
â±ïž 10 minutes - 2
Prepare the vegetables for roasting: Prick the eggplants a few times with a fork to prevent them from bursting. Place the eggplants, bell peppers, and onions on a large baking sheet lined with parchment paper or foil. You can add the whole tomatoes to the baking sheet as well, or roast them separately if you prefer them less cooked.
â±ïž 5 minutes - 3
Roast the vegetables: Place the baking sheet in the preheated oven. Roast for 40-50 minutes, turning the vegetables halfway through, until the skins are blackened and blistered, and the vegetables are tender and collapsed. The peppers and tomatoes will likely cook faster than the eggplants and onions, so you may want to remove them earlier if they are sufficiently charred and softened.
â±ïž 40-50 minutes - 4
Steam and peel: Once roasted, carefully remove the vegetables from the oven. Transfer the hot peppers and eggplants to a bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for about 10-15 minutes. This will make the skins easier to remove. While they are steaming, peel the onions and tomatoes (if desired; the tomato skins can be left on if preferred).
â±ïž 15 minutes - 5
Prepare the vegetables for serving: Once cool enough to handle, peel the charred skins from the eggplants and peppers. Discard the skins, stems, and seeds. Slice the eggplant flesh into thick strips. Slice the bell peppers into similar-sized strips. Cut the onions into wedges or strips. If you roasted the tomatoes, roughly chop them. If you prefer a more rustic texture, you can tear the eggplant and peppers into bite-sized pieces instead of slicing.
â±ïž 10 minutes - 6
Assemble and dress: Arrange the prepared vegetable strips and pieces attractively on a serving platter. Scatter the thinly sliced garlic cloves over the vegetables. Drizzle generously with the extra virgin olive oil. Season with salt and freshly ground black pepper to taste.
â±ïž 5 minutes - 7
Serve: Escalivada is best served at room temperature or slightly chilled. Allow it to sit for at least 15-20 minutes after dressing before serving to let the flavors meld.
â±ïž 20 minutes (resting time)
ð¡ ããã®ã³ã
- âFor maximum smokiness, char the vegetables directly over a gas burner flame or on a grill until the skins are blackened and blistered.
- âPeeling the vegetables while they are still warm is crucial for easy skin removal. Use gloves if the peppers are spicy.
- âEscalivada can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors deepen beautifully overnight. Bring to room temperature before serving.
- âAdjust the amount of garlic to your preference. You can also mince the garlic instead of slicing it.
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- Add a few fillets of anchovy over the top for a salty, umami boost.
- Flake some cooked salt cod (bacalao) and mix it with the vegetables.
- Serve with crusty bread for dipping.
- Add a sprinkle of fresh parsley or chives for color and freshness.