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Escalivada

By Groceree

Also known as Escalivada Catalana · Catalan Roasted Vegetables

Catalan roasted aubergine, peppers and onions charred whole over embers or in the oven until collapsing, peeled, torn into strips and dressed with olive oil and salt.

Last updated

Strips of smoky roasted aubergine, red pepper and onion glistening with olive oil on bread
Servings
4 servings
Prep
15 min
Cook
1 h
Total
1 h 40 min

Ingredients

  • aubergines2
  • red peppers3
  • onions2
  • garlic cloves (optional)2
  • olive oil6 tbsp
  • sea salt1 tsp
  • anchovy fillets (optional)6
  • gluten-free bread4 slices

Instructions

  1. 01

    Rub the whole vegetables with a little .

  2. 02

    Roast them whole, over embers or in an oven heated to 220°C, turning occasionally: 30 to 40 minutes, 40 to 50, up to 1 hour. The skins should blacken and the flesh collapse completely.

  3. 03

    Put the and in a covered bowl for 15 minutes to steam, which loosens the skins.

  4. 04

    Peel everything and tear the flesh into long strips by hand, discarding seeds and stems. Do not rinse — it washes away the smoke.

  5. 05

    Arrange on a plate and dress with plenty of the and the . If using the , chop it finely and scatter it over.

  6. 06

    Toast the and serve the escalivada on it at room temperature, with the if you like.

Notes

  • Roast them whole and completely. Escalivar means to cook in embers, and the smoky collapse is the point.
  • Tear the flesh into strips by hand rather than slicing it.
  • Never rinse the peeled vegetables. It is quicker but it takes the smoky flavour with it.

Nutrition per serving

Calories
350 kcal
Protein
4 g
Carbs
32 g
Fat
23 g

Estimated from the ingredients.

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