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Catalan Escalivada (Smoky Roasted Peppers, Eggplants and Onions with Extra Virgin Olive Oil)
A revered Catalan classic of whole eggplants, bell peppers, and sweet onions roasted over coals until blistered and tender, peeled into silky ribbons, and dressed with fruity olive oil.
Prep
15 min
Cook
50 min
Total
65 min
Oven
210Ā°C (190Ā°C vent.)
Ingredients
servings
4
- Large red bell peppers, whole2 pc
- Medium globe eggplants, whole2 pc
- Sweet yellow onions, unpeeled2 pc
- Spanish extra virgin olive oil4 tbsp
- Garlic clove, minced1 clove
- Flaky sea salt1 tsp
Preparation Steps
1
Preheat oven to 210Ā°C. Place whole peppers, eggplants, and onions on a baking sheet and roast for 45-50 minutes, turning once, until blackened and soft.
50 min timer
2
Cover roasted vegetables with foil for 10 minutes to steam. Gently peel the skins from peppers, eggplants, and onions, discarding pepper seeds.
10 min timer
3
Tear or slice vegetables into long strips and arrange on a platter. Scatter minced garlic, flaky salt, and generously drizzle with olive oil. Serve at room temperature.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
160
Protein
3g
Carbohydrates
16g
Fat
10.5g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
