🍆 Escalivada
Escalivada is a Catalan dish of eggplant, red bell peppers and onions roasted whole until soft and smoky, then peeled, torn into strips and dressed with olive oil and salt. It is silky, sweet and deeply flavoured. It is served warm or at room temperature as a side for grilled meat, as a tapa, or on its own.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 eggplants
- 3 red bell peppers
- 2 onions
- 2 tbsp olive oil
- Coarse salt
Method
- Heat the oven to 200 °C or light a grill.
- Roast the whole vegetables, turning occasionally, for 45–60 minutes until collapsed and charred.
- Cover them for 10 minutes, then peel and tear into strips.
- Arrange on a plate, season with salt and drizzle with olive oil.
How to make it lighter
- Measure the oil: 1 tbsp olive oil ≈ 120 kcal, and 2 tbsp is enough for four.
- Add the roasting juices instead of extra oil for moisture.
- Serve as a generous side to bulk up a plate of grilled chicken or meat.
History
The name comes from the Catalan verb escalivar, “to cook in embers”, describing the traditional method of roasting vegetables in the ashes of a fire. It is eaten throughout Catalonia and neighbouring regions.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →