Smoky roasted eggplant, red pepper and onion, peeled and dressed simply in olive oil, a classic Catalan starter served at room temperature.
Escalivada comes from Catalonia, its name derived from the word for cooking directly in embers, a technique historically used to char whole vegetables over hot coals until they collapsed into something smoky and soft. Whole eggplants, red peppers and onions are roasted low and slow in the oven (or traditionally over embers) until the skins blacken and the flesh inside turns completely tender, a much longer process than simply grilling slices. Once cooled slightly, the charred skins are peeled away by hand, and the soft vegetable strips are arranged simply, dressed in good olive oil and a touch of salt — nothing more is needed, since the smoky sweetness developed during roasting is the whole point.
Serves 4
Place whole eggplants, peppers and onions on a baking tray and roast at 200C/400F for 50-60 minutes, turning occasionally, until the skins are charred and blistered and the flesh is fully soft.
Let the vegetables cool until comfortable to handle, about 20 minutes, ideally covered with a towel to help loosen the skins.
Peel away the charred skins from the eggplant, peppers and onions, discarding the seeds from the peppers.
Peel gently by hand rather than rinsing under water, which washes away much of the smoky flavor.
Tear or slice the peeled vegetables into long strips.
Arrange the strips on a plate, drizzle generously with olive oil, sprinkle with salt, and add garlic if using.
Serve at room temperature as a starter with crusty bread.
Roast the vegetables fully until they're completely soft and the skins are deeply blackened — undercooked escalivada is tough to peel and less smoky in flavor.
Peel by hand rather than rinsing the vegetables, since water washes away the smoky char flavor that defines this dish.
Let the roasted vegetables rest covered for a few minutes after roasting; the residual steam loosens the skins and makes peeling much easier.
Adding a few whole tomatoes to roast alongside the other vegetables gives a slightly different, sweeter version.
Escalivada is sometimes served with anchovies or salt cod on top for a heartier tapa.
A version incorporating roasted garlic cloves squeezed directly into the dressing adds extra depth.
Refrigerate in an airtight container with a little extra olive oil up to 5 days; escalivada is traditionally served cold or at room temperature and its flavor deepens over a day or two.
Escalivada takes its name from the Catalan word escalivar, meaning to cook in embers, reflecting its traditional preparation directly in the ashes and coals of a dying fire, a technique still used by some home cooks today for extra smokiness.
Yes, grilling the whole vegetables over medium-low heat, turning occasionally until charred and soft, gives an even more traditional smoky flavor.
Peeling removes the tough, bitter charred skin and is worth the extra effort for the proper silky texture, though you can leave some skin on the eggplant if you prefer.
The vegetables likely weren't roasted long enough — they need to fully collapse and soften, which can take a full hour depending on their size.
Per serving (200g / 7.1 oz) · 4 servings total
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