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Escalivada Catalana

Serves 4 to 6 Side vegetarian, Sides

Escalivada Catalana

Escalivada Catalana is a beloved staple of Cataluña's everyday cooking, capturing the essence of Mediterranean simplicity. In Catalan homes, this dish is so familiar that recipes are rarely consulted, relying instead on tradition and intuition. It is a celebration of the freshest produce, often prepared in generous portions to share among family and friends.

The dish offers a medley of roasted flavors, where the sweetness of red bell peppers, the earthy softness of eggplants, and the mellow caramelized onions blend harmoniously. Drizzled with robust extra virgin olive oil and seasoned with flaky sea salt, it delivers a satisfying taste of sun-ripened goodness, embodying the rustic charm of Spanish home cooking.

Ingredients

  • 3red bell peppers
  • 2eggplants
  • 2onions — unpeeled
  • 4ripe tomatoes
  • 6 tbspextra virgin olive oil
  • 2 clovesgarlic — minced
  • to tasteflaky sea salt

Method

  1. Preheat your oven to 200°C (392°F). Begin by washing the vegetables thoroughly. Cut the 3 red bell peppers and 2 eggplants into large, uniform strips, approximately 2 cm wide. This ensures even cooking and helps them hold their shape on the plate. Peel the 2 onions and slice them into thick rounds. Halve the 4 ripe tomatoes.
  2. Place the cut vegetables on a large baking sheet, ensuring they are spread out in a single layer to allow for even roasting. Drizzle with 6 tablespoons of extra virgin olive oil, ensuring each piece is lightly coated. This will help in caramelizing the edges and enhancing their natural sweetness.
  3. Peel and gently crush the 2 cloves of garlic, adding them to the baking sheet. Toss the vegetables gently with your hands to distribute the garlic and oil evenly. The garlic will infuse the vegetables with a subtle aroma as they roast.
  4. Place the baking sheet in the preheated oven. Roast the vegetables for about 25-30 minutes, turning them halfway through. Look for the bell peppers to blister and char slightly, the eggplants to become soft and creamy, and the onions to turn golden and translucent. The tomatoes should be soft but still hold their shape.
  5. Once the vegetables are tender and have developed a nice char, remove them from the oven. Allow them to cool slightly on the baking sheet. This pause lets the flavors meld and makes them easier to handle.
  6. Transfer the roasted vegetables to a serving platter. Season generously with flaky sea salt to taste, which will enhance the natural flavors of the vegetables. Toss gently to combine, ensuring the seasoning is evenly distributed.
  7. Serve the Escalivada Catalana warm or at room temperature. It can be enjoyed as a side dish or as part of a larger spread, embodying the rustic and comforting spirit of Catalan home cooking.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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