📝 About This Recipe
Hailing from the sun-drenched Catalonia region of Spain, Escalivada is a rustic, smoky masterpiece that celebrates the simple beauty of fire-roasted vegetables. The name comes from the Catalan word 'escalivar', meaning to roast in embers, resulting in tender, silky strips of eggplant, peppers, and onions. Bathed in premium extra virgin olive oil and seasoned with sea salt, this dish captures the essence of Mediterranean summer and wood-fire cooking.
🥗 Ingredients
Main Vegetables
- 2 pieces Large Eggplants (firm and shiny)
- 3 pieces Red Bell Peppers (large and fleshy)
- 2 pieces White Onions (kept whole in their skins)
- 3 pieces Roma Tomatoes (ripe and firm)
- 4-6 pieces Garlic Cloves (unpeeled)
Dressing and Seasoning
- 1/2 cups Extra Virgin Olive Oil (use the highest quality Spanish oil available)
- 1 tablespoon Sherry Vinegar (or red wine vinegar)
- 1 teaspoon Flaky Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish and Finishing
- 2 tablespoons Fresh Parsley (finely chopped)
- 6-8 pieces Salted Anchovy Fillets (optional, for a salty punch)
- 2 pieces Hard-boiled Eggs (optional, quartered for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If you have a gas stove or a grill, you can char the skins of the peppers and eggplants over an open flame first for extra smokiness, but the oven method works beautifully for tenderness.
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2
Wash and thoroughly dry the eggplants, peppers, and tomatoes. Leave them whole. Prick the eggplants a few times with a fork to prevent them from bursting in the oven.
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3
Place the eggplants, peppers, whole unpeeled onions, and tomatoes on a large parchment-lined baking sheet. Rub them lightly with a tablespoon of olive oil.
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4
Roast the vegetables in the center of the oven. The tomatoes will be done first (about 20-25 minutes), followed by the peppers (35-40 minutes), and finally the eggplants and onions (50-60 minutes).
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5
Halfway through the roasting time, add the unpeeled garlic cloves to the tray so they roast without burning.
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6
Check the vegetables frequently; you want the skins to be charred and blistered, and the insides to feel completely soft when pressed with a spoon.
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7
As each vegetable finishes, remove it from the oven. Place the hot peppers and eggplants in a large bowl and cover tightly with plastic wrap or a lid. This 'steaming' phase for 15 minutes makes peeling the skins effortless.
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8
Once cool enough to handle, peel the charred skins off the peppers and eggplants. Remove the stems and seeds from the peppers. Do not rinse them under water, as you will wash away the delicious smoky oils.
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9
Peel the outer papery layers off the roasted onions and remove the skins from the tomatoes.
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10
Tear or cut the peppers, eggplants, and onions into long, thin strips (about 1-inch wide). Place them in a shallow serving dish.
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11
Squeeze the roasted garlic out of its skin and mash it into a paste with a little salt and the sherry vinegar.
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12
Whisk the garlic paste with the remaining extra virgin olive oil and pour it over the arranged vegetables. Season generously with flaky sea salt and black pepper.
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13
Let the dish sit at room temperature for at least 30 minutes to allow the flavors to meld. Garnish with chopped parsley, and if desired, lay anchovy fillets and egg quarters on top before serving.
💡 Chef's Tips
The secret to a great Escalivada is the quality of the olive oil; use a robust Spanish varietal like Arbequina for the best flavor. Never rinse the roasted vegetables under the tap to remove skins, as the liquid that collects inside the roasted peppers is 'liquid gold' and should be added back to the dish. For the most authentic flavor, roast the vegetables over charcoal or embers if you have access to a grill. Escalivada actually tastes better the next day after the vegetables have marinated in the garlic oil. If your onions are very large, cut them in half before roasting to ensure they soften at the same rate as the eggplants.
🍽️ Serving Suggestions
Serve at room temperature as a 'tapa' with thick slices of toasted sourdough bread rubbed with fresh tomato and garlic. Use it as a sophisticated topping for grilled white fish or roasted chicken breast. Layer the vegetables inside a crusty baguette with goat cheese for an incredible Mediterranean sandwich. Pair with a crisp, chilled Spanish white wine like Albariño or a dry Rosado. Include it as part of a vegetarian mezze or tapas platter alongside olives and Manchego cheese.