Escalivada is a Catalan dish of roasted vegetables whose name comes from blanching or roasting over embers. It is based on coca de recapte, esqueixada and tapas from Tarragona and Lleida. Its smoky flavor and simplicity make it an emblem of Catalan Mediterranean cuisine.
Mediterranean
Catalan escalivada
Catalan escalivada of roasted eggplant, pepper and onion with olive oil.
- Spain
- Main course
- Gluten-free
- Vegan
- Vegetarian
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 195 kcal
- Protein 3 g
- Fiber 6 g
- Carbohydrates 18 g
- Fat 14 g
- Sodium 320 mg
Story behind the dish
Preparation
Catalan escalivada is a preparation from Spain with easy difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 medium eggplants.
- Have ready: 2 red peppers.
- Have ready: 2 medium onions.
- Have ready: 100 ml of extra virgin olive oil.
- Have ready: 1 tablespoon of wine vinegar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Roasting eggplants
Roast aubergines, peppers and onions in the oven at 200 C or over a flame until the skin is charred. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
-
Wrap in paper and sweat for 15 minutes; peel and cut into strips
Wrap in paper and sweat for 15 minutes; peel and cut into strips.
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Arrange vegetables on plate and season with oil
Arrange vegetables on a plate and season with oil, vinegar and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Refrigerate 1 hour to integrate flavors or serve warm
Refrigerate 1 hour to integrate flavors or serve warm.
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Decorate with anchovies
Garnish with anchovies, tomato and confit garlic if desired.
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Serve with toasted bread and sprinkle with parsley.
Serve with toasted bread and sprinkle with parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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