Escalivada - Catalan Roasted Vegetable Dish Recipe
Escalivada is a traditional Catalan dish featuring a medley of roasted vegetables including eggplant, red pepper, onion, and tomato. These vegetables are roasted until tender with a slight char, peeled, sliced, and drizzled with garlic-infused olive oil and a touch of wine vinegar for a flavorful, rustic appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Catalan
- Diet: Vegetarian
Ingredients
Vegetables
- 14 oz eggplant (aubergine, approx 1 medium)
- 8 oz red pepper (approx 1 medium pepper)
- 1 medium onion
- 1 large tomato (or 2 small-medium tomatoes)
- 1 clove garlic (skin on)
Seasoning
- 2 tbsp extra virgin olive oil (or more as needed)
- 1/2 tsp wine vinegar (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the vegetables.
- Prep Vegetables: Prick the skin of the eggplant and red pepper a few times with a sharp knife to prevent bursting. Optionally peel the onion or leave the skin on for roasting.
- Roast Vegetables: Place the eggplant, pepper, onion, tomato, and unpeeled garlic clove in a roasting dish or on a baking sheet. Drizzle about half a tablespoon of olive oil over them and rub it evenly on the vegetables' skins. Roast in the oven for about one hour, turning halfway to encourage even roasting and slight charring until all vegetables are soft and tender.
- Steam Eggplant and Pepper Skins: Remove the eggplant and pepper from the oven, place them in a large plastic freezer bag, loosely seal, and let steam for easier peeling.
- Prepare Garlic Oil: Allow the other vegetables to cool enough to handle. Peel the garlic clove, mash it, and mix into the remaining olive oil along with the wine vinegar if using.
- Peel and Slice Tomato and Onion: Peel the tomato (remove seeds if preferred) and slice into medium-thick strips. Peel and slice the onion thinly or into rings according to your preference.
- Peel and Slice Eggplant and Pepper: Once cooled, peel the eggplant and red pepper skins. Remove pepper stem and seeds; cut the flesh into strips. Similarly, cut eggplant into strips, removing seeds if desired for better texture.
- Arrange and Serve: Lay all the sliced vegetables on a plate, either grouped or in alternating stripes. Drizzle with the garlic olive oil mixture and serve immediately.
Notes
- Pricking the skins of the eggplant and pepper prevents bursting during roasting.
- Steaming the eggplant and pepper in a bag post-roast makes peeling easier.
- You can adjust the amount of olive oil depending on preference and need for moisture.
- The wine vinegar is optional but adds a pleasant acidity to the dish.
- Removing seeds from tomato and eggplant improves texture and avoids excess liquid in the final dish.
- This dish is traditionally served at room temperature or slightly warm.
