TABELIAAUTHENTIC RECIPE
EscalivadaCatalan Roasted Eggplant and Peppers
- Total
- 1 hr 35 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 35 min
- Cook 1 hr
A Catalan vegetable dish of whole-roasted eggplant and red peppers, peeled, torn into long strips and dressed with olive oil.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Eggplant400 gWhole weight. Roasting time varies with size.
- Red bell pepper400 gWhole weight. Use thick-fleshed, non-spicy peppers.
- Garlic5 g
- Extra-virgin olive oil40 ml
- Salt4 g
Method
Prepare to roast the vegetables whole
- 1 Preheat the oven to 200°C.
- 2 Rinse the eggplant and red peppers under running water and pat dry.
- 3 Make a few shallow cuts in the eggplant skin with the tip of a knife.
- 4 Arrange the vegetables on a rimmed baking sheet without overlapping.
Ready when
Continue when the vegetables are in one layer and the oven has reached 200°C.
Roast until the flesh is tender
- 1 Reduce the oven to 180°C and put in the baking sheet. Roast for about 60 minutes, turning the vegetables after 30 minutes.
- 2 After 40 minutes of roasting, check with a skewer every 10 minutes and remove each vegetable when the skewer passes through without resistance.
Ready when
The vegetables are roasted when the skin is wrinkled and browned and a skewer passes easily through the flesh.
Caution
Check the tenderness of the flesh rather than relying only on browning.
Cover to loosen the skins
- 1 Transfer the roasted vegetables to a deep heatproof dish, cover and rest for about 10 minutes.
Ready when
Continue when they are cool enough to handle.
Caution
Do not leave them at room temperature for an extended time; peel as soon as they are cool enough to handle.
Remove the skins and tear into strips
- 1 Remove the eggplant skin and stem, then tear the flesh lengthwise into strips about 2cm wide.
- 2 Remove the pepper skins, stems and seeds, then tear the flesh lengthwise into strips about 2cm wide.
Ready when
Continue when no charred skin remains and the flesh is in long strips.
Dress with garlic and olive oil
- 1 Peel the garlic, rinse under running water and chop finely.
- 2 Arrange the vegetables on a plate, scatter over the garlic, drizzle with 40ml olive oil and sprinkle with 4g salt. Toss lightly and serve warm.
Ready when
The dish is ready when the vegetables are evenly coated with oil and salt.
About this dish
In Catalonia, roasted eggplant and red peppers are arranged on plates, but also used to top the flatbread known as coca de recapte.
People in Barcelona have brought dishes from the Catalan countryside to their urban tables.
Escalivada is one of Catalonia’s characteristic vegetable dishes, made over a wood fire or in a home oven.
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