Spanish
Escalivada
A Catalan plate of smoky roasted aubergine, peppers, and onion, peeled by hand and dressed simply with good olive oil. It is served at room temperature so the sweet vegetables and their juices settle together.
Ingredients
- Aubergine1 large
- Red bell peppers2 medium
- Small onion1
- Extra-virgin olive oil3 tbsp
- Garlic clove1 small, finely grated
- Sherry vinegar or red wine vinegar1 tsp, optional
- Fine sea saltto taste
- Crusty country bread2 slices, optional
Method
- Heat the oven to 220°C, or prepare a charcoal grill with glowing embers for the most traditional smoky flavour.
- Place the aubergine, peppers, and onion whole on a tray or directly over the grill, turning occasionally until the skins are blackened and the vegetables feel completely soft.
- Transfer the hot vegetables to a bowl, cover with a cloth, and let them steam for 10 minutes so the skins loosen.
- Peel the peppers and aubergine with your fingers, discarding the charred skins, pepper seeds, and stems; peel the onion and trim the root.
- Tear the aubergine and peppers into long strips and slice the onion into petals, keeping any sweet roasting juices.
- Arrange the vegetables on a shallow plate, spoon the reserved juices over them, and season with sea salt.
- Stir the grated garlic into the olive oil, then drizzle it over the vegetables; add a few drops of vinegar if you like.
- Let the escalivada rest for at least 15 minutes at room temperature before serving, with crusty bread if desired.
Common questions
Can I substitute the aubergine, peppers, or onion in escalivada if I don't have the exact vegetables listed?
Yes. Use firm vegetables that roast well, like courgette or whole tomatoes, but keep the same char-and-peel method. For the classic flavor, try to keep aubergine and red peppers; they provide the dish’s signature silky, smoky sweetness.
How long does escalivada take, and how do I know the vegetables are done?
Plan for about 35–50 minutes in a hot oven, or a little longer on a grill. They’re ready when the skins are fully blackened and the flesh feels very soft all the way through.
What are the most common mistakes when making escalivada?
The biggest mistake is under-charring the vegetables, which makes peeling harder and the flavor flatter. Also avoid cutting them before roasting, which lets out juices. Don’t skip resting in a covered bowl; it helps the skins loosen.
How should I store leftover escalivada, and how long does it keep?
Store it in an airtight container in the fridge, ideally with its olive oil and juices. It keeps well for 3–4 days and often tastes even better the next day. Bring it to room temperature before serving.
What’s the best way to serve escalivada?
Serve it on crusty country bread, as written, or alongside grilled fish, chicken, or beans. It also works as a tapa with anchovies or goat’s cheese. Drizzle with extra olive oil just before serving for the best texture.