Escalivada

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Line a tray with baking paper if desired for easier cleanup. Halve the eggplant lengthwise, quarter the onion, leave the peppers whole, and keep the garlic cloves in their skins. Rub the eggplant cut sides, peppers, onion, and garlic with the olive oil, then season with salt and scatter over the thyme.

   300 g eggplant300 g red peppers180 g onion10 g garlic30 ml olive oil2 g fresh thyme4 g salt
2. 2

   Arrange the vegetables on the tray with the eggplant cut side down and the onion in a single layer. Roast for 30 minutes, turning the peppers and onion once halfway through, until the peppers are blistered and collapsing, the onion is tender with browned edges, and a knife slides easily into the eggplant. If the garlic is soft earlier, remove it after about 20 minutes so it does not burn.

   300 g eggplant300 g red peppers180 g onion10 g garlic
3. 3

   Transfer the hot peppers to a bowl and cover for 10 minutes so the skins loosen. Let the eggplant and onion cool just enough to handle. Squeeze the roasted garlic from its skins.

   300 g red peppers300 g eggplant180 g onion10 g garlic
4. 4

   Peel the peppers and remove the seeds. Scoop the eggplant flesh from the skins. Cut the peppers, eggplant, and onion into long strips, then place them on a serving plate. Mash the roasted garlic into a rough paste and spoon it over the vegetables.

   300 g red peppers300 g eggplant180 g onion10 g garlic
5. 5

   Finish with the remaining olive oil and a final pinch of salt. Serve warm or at room temperature; the flavor is best after a few minutes of settling.

   10 ml olive oil1 g salt

Origin & History

Escalivada is a classic Catalan dish whose name comes from the verb "escalivar," meaning to cook in ashes or over embers. Traditionally made with fire-roasted vegetables dressed simply with olive oil and salt, it reflects the Mediterranean preference for letting excellent produce speak for itself.