Escalivada Andorrana
A vibrant Catalan-inspired dish of smoky, slow-roasted vegetables, featuring eggplant, bell peppers, onions, and tomatoes. Traditionally cooked over embers, this oven-roasted version captures the essence of Pyrenean flavors.
🧂 Ingredients
- 2 medium Eggplants
- 3 large Red bell peppers
- 1 large Yellow bell peppers
- 2 medium Onions(peeled and quartered)
- 3 medium Tomatoes(halved crosswise)
- 4 heads Garlic(whole, unpeeled)
- 4 tbsp Olive oil(extra virgin)
- Salt(coarse, to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Preheat oven to 200°C (400°F).
💡 Tip: A hot oven is key for achieving the smoky flavor. - 2
Place the eggplants, bell peppers, onions, tomatoes, and whole garlic heads on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
💡 Tip: Ensure vegetables are spread in a single layer for even roasting. - 3
Roast for 45-60 minutes, or until the vegetables are tender and slightly charred. The garlic heads should be soft and fragrant.
💡 Tip: Turn the vegetables halfway through cooking for even charring. - 4
Remove the vegetables from the oven and let them cool slightly. Once cool enough to handle, peel the peppers and eggplants. Squeeze the roasted garlic cloves out of their skins.
- 5
Tear the roasted peppers and eggplants into bite-sized strips. Roughly chop the roasted tomatoes and onions. Mash the roasted garlic cloves into a paste.
💡 Tip: The texture should be rustic, not finely chopped. - 6
In a bowl, combine the torn peppers and eggplants, chopped tomatoes and onions, and mashed garlic. Drizzle with the remaining 2 tablespoons of olive oil and season with additional salt and pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 7
Toss gently to combine all the ingredients. Serve warm or at room temperature.
💡 Tip: Escalivada is excellent served with crusty bread, as a side dish, or as a topping for bruschetta.
💡 Pro Tips
- ✓For a more authentic smoky flavor, you can char the vegetables directly over a gas flame or on a grill before roasting.
- ✓Leftover escalivada can be stored in an airtight container in the refrigerator for up to 3 days.
- ✓Add a splash of sherry vinegar or lemon juice for a brighter flavor profile.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other roasted vegetables like zucchini or leeks.
- Garnish with anchovies, olives, or crumbled goat cheese.
- Serve with a side of romesco sauce for added depth.