Escalivada (Catalan Roasted Vegetables)
In short: Eggplant, peppers, onions and tomatoes roasted until soft and smoky, peeled, torn into strips and dressed with olive oil, a classic Catalan side or tapa. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 50 min
- Resting
- 15 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 235 kcal
Escalivada comes from the Catalan verb escalivar, meaning to cook in embers. Eggplant, red peppers and onions are roasted whole until their skins blacken, then peeled, torn into strips and dressed with olive oil. It is eaten at room temperature, on toast, beside grilled meat or fish, or inside bread. The oven works just as well as an open fire, though you will lose some smokiness.
Instructions
- Heat the oven to 220°C (425°F). Prick the eggplants a few times with a fork. Put them on a large tray with the whole peppers, unpeeled onions and tomatoes, and rub everything with 1 tbsp of the oil.
- Roast for 40 to 50 minutes, turning once, until the skins are blistered and blackened and the eggplants have collapsed. Take the tomatoes out after 25 to 30 minutes.
- Move the hot vegetables to a bowl and cover tightly with foil. Leave for 15 minutes so the steam loosens the skins.
- Peel the peppers and remove the stems and seeds, then tear the flesh into strips. Peel the onions and cut them into thick strips. Peel the eggplants and tear them lengthwise, then drain in a colander for 10 minutes.
- Peel and chop the tomatoes. Arrange all the vegetables on a platter. Scatter with the garlic, drizzle with the remaining oil and the vinegar, and sprinkle with salt.
Tips
- Keep the juice that collects in the bowl, strain it, and spoon some over the vegetables for extra smoky flavor.
- Serve on toasted bread rubbed with a cut tomato, or on a plate beside grilled mushrooms or potatoes. It keeps 4 days in the fridge and gets better with time.
Questions and answers
Can I make escalivada on a grill or gas flame?
Yes, and the smokiness is better. Char the vegetables directly over the coals or flame, turning, until black all over, then steam and peel as in the recipe.
How long does escalivada keep?
Store it in a covered container in the fridge for up to 4 days, covered with a layer of olive oil. Bring it to room temperature before serving.
What do you serve with escalivada?
It goes with toasted bread, grilled vegetables or potatoes, or on its own as a tapa. In Catalonia it often sits on coca, a flat bread.
How long does it take to make Escalivada (Catalan Roasted Vegetables)?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Escalivada (Catalan Roasted Vegetables)?
About 235 kcal per serving, with 4 g of protein, 24 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 24 g |
| Fat | 14 g |
| Fiber | 9 g |
| Sugar | 15 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
