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Escalivada
Escalivada: Catalan aubergine, peppers and onion roasted in the embers, peeled and dressed with oil
The name comes from the Catalan escalivar, to cook in the embers, and in country masies across Catalonia the vegetables still go straight into the dying fire after a Sunday grill. Aubergines, red peppers and onions char black outside and turn smoky and soft within, then are peeled, torn into strips and dressed with nothing but olive oil, salt and a little garlic. Serve it warm or at room temperature with bread, beside grilled meat, or on toast. Chef's tip: wrap the roasted vegetables in a cloth or put them in a covered bowl for 15 minutes; the steam lifts the skins clean off.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 aubergineswhole, pricked a few times
- 3 red pepperswhole
- 2 onionswhole, unpeeled
- ¼ cup extra virgin olive oilplus a little for rubbing
- 1 clove garlicvery finely chopped
- 1 tsp flaky salt
- 1 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Light a barbecue and let it burn down to glowing embers, or heat the oven to 425°F (400°F fan).
Step 2: Rub 2 aubergines, 3 red peppers and 2 onions with a little of 2 ⅜ tsp extra virgin olive oil. Lay them in the embers or on a tray in the oven.
Step 3: Roast, turning every 10 minutes, until the skins are blackened and blistered all over and the vegetables collapse when pressed: about 35–45 minutes for the peppers and aubergines, 50–60 minutes for the onions. A knife should slide into the centre of each with no resistance. A common mistake is taking the aubergines out while still firm inside; they must be completely soft.
60 minStep 4: Put the hot vegetables in a bowl, cover with a plate and leave for 15 minutes to steam.
15 minStep 5: Peel off the skins, discard the pepper seeds and aubergine stalks, and tear the flesh into long strips. Cut the onions into wedges. Don't rinse them under the tap; you would wash away the smoke.
Step 6: Arrange on a platter, keeping any juices. Scatter 1 clove garlic and 1 tsp flaky salt over and pour on the rest of 3 tbsp extra virgin olive oil. Leave for 20 minutes before serving so the flavours mingle.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 3 g
- Carbs
- 17 g
- Fat
- 12 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does escalivada take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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