Side DishAppetizer

Escalivada

Name: Escalivada
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: spanish, catalan
Ingredients: 2 pcs eggplant medium; 2 pcs red bell pepper medium; 1 pcs green bell pepper medium; 1 pcs yellow onion medium; 2 clove garlic minced; 4 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

Experience the vibrant flavors of Catalonia with this classic Escalivada, a rustic dish featuring smoky, tender roasted eggplant, bell peppers, and sweet onion. Dressed simply with robust olive oil and fragrant garlic, this healthy side dish offers a delightful balance of textures and can be enjoyed warm or at room temperature.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Easy
Per serving: 204 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcseggplant, medium
2 pcsred bell pepper, medium
1 pcsgreen bell pepper, medium
1 pcsyellow onion, medium
2 clovegarlic, minced
4 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

Oven · Baking sheet · Parchment paper (optional) · Heatproof bowl · Plastic wrap · Chef's knife · Cutting board · Small bowl · Whisk · Serving platter · Tongs (optional)

The method

Step by step

1
Preheat your oven to 200°C (400°F) to ensure it reaches the correct temperature for roasting.
About 5 min
Cook’s note: A properly preheated oven is crucial for achieving even cooking and charring on the vegetables.
2
Wash the eggplant and bell peppers thoroughly under cold running water, then pat them dry.
About 2 min
Cook’s note: Drying the vegetables helps them char rather than steam in the oven.
3
Prick the skin of the eggplant a few times with a fork or the tip of a sharp knife.
Cook’s note: This prevents the eggplant from bursting during roasting as steam builds up inside.
4
Place the whole eggplant, bell peppers, and the unpeeled onion directly onto a baking sheet.
About 1 min
Cook’s note: Line the baking sheet with parchment paper or foil for easier cleanup after roasting.
5
Roast the vegetables in the preheated oven for 40-45 minutes, or until their skins are visibly charred, blistered, and the vegetables feel very soft when gently squeezed.
About 45 min
Cook’s note: Turn the vegetables every 15 minutes to ensure even charring and cooking on all sides, developing a deeper smoky flavor.
6
Carefully remove the hot vegetables from the oven and immediately transfer them to a heatproof bowl.
Cook’s note: Use tongs to handle the hot vegetables safely.
7
Cover the bowl tightly with plastic wrap or a lid and allow the vegetables to steam for 15 minutes.
About 15 min
Cook’s note: This steaming process creates condensation that loosens the skins, making them much easier to peel.
8
Once the vegetables are cool enough to handle, carefully peel the charred skin from the eggplant, bell peppers, and onion.
About 5 min
Cook’s note: Don't worry if a few small charred bits remain; they add to the smoky flavor.
9
Remove and discard the stems and seeds from the bell peppers.
Cook’s note: A spoon can be helpful for scraping out the seeds from the bell peppers.
10
Slice the peeled vegetables into long, rustic strips or rough chunks, according to your preference.
About 3 min
Cook’s note: Aim for pieces that are roughly uniform in size for an appealing presentation.
11
In a small bowl, whisk together the olive oil, finely minced garlic, salt, and black pepper until well combined.
About 1 min
Cook’s note: Mincing the garlic very finely ensures its flavor is evenly distributed throughout the dressing.
12
Arrange the sliced roasted vegetables artfully on a serving platter.
Cook’s note: Layering the different colored vegetables creates a visually appealing dish.
13
Drizzle the prepared garlic-infused olive oil dressing generously over the vegetables.
About 1 min
Cook’s note: Ensure all the vegetables are lightly coated with the dressing for maximum flavor.

Per serving

Nutrition

75%Score

Calories: 204.4kcal
Protein: 3.2g
Carbs: 19.9g
Fat: 14.1g
Fibre: 7.1g
Sugar: 11.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This versatile dish is perfect as a tapas item, a vibrant side to grilled meats or fish, or even tossed with pasta for a light meal. For an extra touch, sprinkle with fresh parsley or a pinch of smoked paprika before serving. Pair with a crisp white wine or a light-bodied red.

Storage

Store leftover Escalivada in an airtight container in the refrigerator.

Reheating

Escalivada is traditionally served warm or at room temperature. If desired, gently warm in a microwave for 30-60 seconds or in a pan over low heat until just warm, being careful not to overcook.