Escalivada

October 1, 2020

1:45 hour

easy

4

Today I woke up thinking about Barcelona. Yes, I do miss it. This year has been a bit different, and I didn’t have the chance to go as much as I like. Barcelona feels like home for me.

In the meantime, I will make a virtual trip, a culinary one .To start, I chose a dish I really enjoy as a main, a side or when I go for “tapas” (small portions of different meals and snacks). The “escalivada”.

“Escalivada” is a traditional dish from Catalonia and Levante, in Spain. “Escalivar” means to roast in the embers. In this case, tomatoes, eggplants, onions and peppers. Veggies get a smoky flavour.
If you don’t have a charcoaI bbq, you can cook the vegetables in the oven, the way I’ve done it today. Let’s go for it!

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Ingredients

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	2 eggplants
	2 onions
	2 red peppers
	3 tomatoes
	2 garlic cloves
	Extra Virgen olive oil (EVOO)
	Salt
	Pepper

Directions

1.

Prepare oven and vegetables

Preheat the oven 200°C air fan. Wash and dry the eggplants, red peppers and tomatoes. Pinch the eggplants with a fork to avoid bursting in the oven. Put them with the red peppers, the peeled onions and garlic into a large roasting tray. You will add the tomatoes 30 minutes later.

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2.

Season and roast

Sprinkle with EVOO, salt and pepper. Toss them with your hands to coat everything well. Transfer to the oven and roast for an hour at 180°C (the time will differ a bit depending the size of the veggies and the oven). Don’t forget to add the tomatoes! When you turn off the oven, leave the veggies to rest inside for 20 minutes.

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3.

Peel and cut the veggies

Then, remove the tray from the oven. The veggies should be charred all over and very soft inside. When they cool down, peel the vegetables, remove the peppers seeds and the external layer of the onion. Cut the tomatoes and onions in halves and the rest of veggies in long slices.

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4.

Ready to serve

Serve with a drizzle of EVOO, a pinch of salt and pepper, a bit of the cooking juices and if you like, sprinkle the roasted garlic on top.

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Notes

SERVING SUGGESTIONS:

-Serve warm.

-With a crusty slice of bread.

-With anchovies.

-With feta or goat cheese.