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5.0 from 15 votes

Escalivada - Catalan roasted vegetables

These simple roasted vegetables are slow cooked until wonderful tender and flavorful. A delicious side or tapas dish.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 approx
Calories: 232 kcal
Course: Side Dish
Cuisine: Spanish

Ingredients

  • 14 oz eggplant aubergine, approx (14oz is 1 medium)
  • 8 oz red pepper approx (8oz is 1 medium pepper)
  • 1 onion medium
  • 1 tomato (relatively large, or 2 if small-medium)
  • 1 clove garlic (don't remove skin)
  • 2 tablespoon extra virgin olive oil (or a little more as needed)
  • ½ teaspoon wine vinegar (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 375F/190C.
  2. Prick the skin of the eggplant/aubergine and pepper with the tip of a sharp knife in a few places. If you like, peel the skin of the onion but you can also leave it on.
  3. Place the eggplant, pepper, onion, tomato, and unpeeled garlic clove in a roasting dish or on a baking sheet. Drizzle over a little olive oil (around ½ tbsp) and rub all over the skins. Place the dish in the oven and roast for around one hour until all the vegetables are really soft and tender. If needed, turn them part way through roasting to help char slightly on other side.
  4. Carefully remove the eggplant and pepper from the dish and place inside a large plastic freezer bag. Loosely close up and leave to steam in the bag to loosen the skin.
  5. Meanwhile, let the other vegetables cool enough to handle then remove the garlic from the skin and mash into the remaining olive oil, along with the vinegar if using.
  6. Peel the tomato and cut into medium-thick strips/slices - you can leave the seeds in if you like, but you may want to remove for a more even texture and to avoid too many juices. Peel the onion and slice thinly (or cut into rings if you prefer).
  7. Remove the pepper and eggplant from the bag once cool and peel off the skin. Remove the stem and seeds from the pepper then cut the flesh into strips. Peel the eggplant into strips - you don't have to remove the seeds but I find the texture and color of the dish is nicer without the large chunks.
  8. Lay all of the vegetables on a plate, either grouped together or in alternating stripes. Drizzle over the garlic oil and serve.

Notes

  • Instructions above are for oven roasting - more traditionally, you cook the vegetables over a low charcoal grill in the embers which I recommend if you can. Cook time should be similar, if the heat is nice and low, or may be a little quicker. You are looking for the skins to be charred and the inside feel really soft. Then continue with other steps as above.

Nutrition Information

Calories 232kcal (12%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 13mg (1%) Potassium 882mg (25%) Fiber 10g (40%) Sugar 15g (30%) Vitamin A 2429IU (49%) Vitamin C 94mg (104%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 2approx

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 25g 8%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 13mg 1%
Potassium 882mg 19%
Fiber 10g 40%
Sugar 15g 30%
Vitamin A 2429IU 49%
Vitamin C 94mg 104%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.