Escalivada (Catalan Roasted Vegetables)

About This Recipe

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.

Ingredients

Serves 4

• 2large eggplants(whole)
• 3red bell peppers(whole)
• 2onions(whole, unpeeled)
• 1/4 cupextra-virgin olive oil
• 1 tspsalt
• 2 clovesgarlic(minced, optional)

Instructions

1. 1

   Roast the vegetables

   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.

2. 2

   Cool

   Let the vegetables cool until comfortable to handle, about 20 minutes, ideally covered with a towel to help loosen the skins.

3. 3

   Peel

   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.

4. 4

   Slice

   Tear or slice the peeled vegetables into long strips.

5. 5

   Dress

   Arrange the strips on a plate, drizzle generously with olive oil, sprinkle with salt, and add garlic if using.

6. 6

   Serve

   Serve at room temperature as a starter with crusty bread.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions