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Catalan Escalivada (Charred Roasted Eggplants, Sweet Peppers, and Onions with Olive Oil)
Traditional Catalan charcoal-roasted vegetable dish: whole sweet red peppers, eggplants, and onions charred over open embers until meltingly tender, stripped into ribbons and dressed with fruity olive oil and garlic.
Prep
15 min
Cook
50 min
Total
65 min
Oven
220Ā°C (200Ā°C vent.)
Ingredients
servings
4
- Medium eggplants, kept whole2 pc
- Large red bell peppers, kept whole2 pc
- Yellow onions, kept whole in skin2 pc
- Catalan extra virgin olive oil60 ml
- Garlic clove, thinly sliced1 clove
- Flaky sea salt1 tsp
Preparation Steps
1
Place whole eggplants, peppers, and onions in roasting pan; bake at 220Ā°C for 45-50 mins until skins are black and charred.
50 min timer
2
Transfer charred vegetables to bowl, cover 15 minutes to steam, then peel off skins and discard seeds.
15 min timer
3
Tear roasted flesh into long rustic ribbons and arrange attractively on a serving platter.
5 min timer
4
Scatter sliced garlic and flaky sea salt over ribbons; drench generously with extra virgin olive oil. Serve at room temperature.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
180
Protein
3g
Carbohydrates
14g
Fat
14g
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
