Escalivada is a traditional Catalonian dish made from roasted vegetables, typically eggplant, red peppers, and onions, that are charred and then peeled to reveal their soft, smoky interiors. The vegetables are then drizzled with olive oil and seasoned with salt, making for a simple yet flavorful dish that embodies the essence of Mediterranean cooking. Served warm or at room temperature, escalivada is often enjoyed as a tapa with crusty bread, as a side dish, or as a topping for meats and fish. The smokiness of the roasted vegetables combined with the richness of olive oil creates a deeply satisfying and healthy dish that highlights the natural flavors of the vegetables.
Ingredients:
- 2 large eggplants
- 3 red bell peppers
- 2 medium onions
- 3-4 cloves garlic (optional)
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Crusty bread, for serving
Instructions:
- Preheat the oven: Preheat your oven to 425°F (220°C) or prepare a grill for medium-high heat.
- Roast the vegetables: Place the whole eggplants, red bell peppers, and onions (with skins on) on a baking sheet. Roast for about 30-40 minutes, turning occasionally, until the vegetables are soft and their skins are charred. If using a grill, place the vegetables directly on the grill grates and cook until charred and tender.
- Peel the vegetables: Once the vegetables are roasted, remove them from the oven or grill and let them cool slightly. Peel the charred skins off the eggplants, peppers, and onions. Cut the eggplants and onions into strips, and remove the seeds from the peppers before slicing them into strips as well.
- Assemble the dish: Arrange the roasted vegetable strips on a serving platter. If using garlic, rub the peeled garlic cloves over the vegetables for added flavor. Drizzle generously with olive oil and season with salt and pepper to taste.
- Garnish and serve: Garnish with fresh parsley if desired. Serve warm or at room temperature with crusty bread.
Escalivada is a simple yet flavorful dish that showcases the natural sweetness and smokiness of roasted vegetables, making it perfect for a light meal or as part of a Mediterranean-inspired spread.
