Escalivada Catalana (Catalan Roasted Vegetables)
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4.8
24 reviews
Excellent
Escalivada Catalana (Catalan Roasted Vegetables)
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Escalivada, sometimes called escalibada, is a Catalan roasted vegetable dish. It features eggplant and red bell peppers, and sometimes onions and/or tomatoes. It's a light option for a Spanish tapas menu or can act as a simple vegetarian side.
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Ingredients
- 2 eggplant globe or Italian
- 2 bell pepper red
- 3 onion unpeeled, small
- 2 tablespoons extra-virgin olive oil plus extra for coating vegetables
- 1 ½ to 2 tablespoons sherry vinegar
- 1 clove garlic minced
- kosher salt freshly ground
- black pepper freshly ground
- 1 tablespoon parsley finely chopped
Instructions
- Preheat the oven to 450°F. Line a baking sheet with foil.
- Lightly rub the eggplants, bell peppers, and onions with olive oil and set them the prepared baking sheet. Roast until the skin is blistered and blackened and flesh is tender when pierced with a knife, rotating the vegetables once or twice partway through cooking.
- Remove vegetables from the pan as they are done, the eggplants and peppers will roast for about 30 to 40 minutes, and the onions will likely take an additional 10 minutes or so depending on their size.
- Put the eggplants and red peppers into a plastic bag, seal and let them rest for about 10 minutes. This will loosen the skins. Carefully peel the skins off the vegetables and remove the stems. Gently scoop out the seeds from within the eggplant and peppers, and tear or cut the flesh into strips. Slice the peeled onions with a knife.
- Whisk together the 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and pepper, and dress the vegetables, lightly tossing to help incorporate the flavors. Taste and adjust seasoning as needed. Arrange the vegetables in a serving dish and top with chopped parsley.
- Cover and refrigerate for at least an hour to allow the flavors to develop. Serve cold or at room temperature, preferably with crusty bread.
Notes
- Select firm eggplants and red peppers with smooth, unblemished skin for the best results. Avoid picking vegetables with bruises, imperfections, or those that feel soft to the touch.
- Did you know that Spain is the world's leading olive oil producer and exporter? To make this escalivada extra special, use Spanish extra-virgin olive oil for a truly authentic feel.
- The eggplants in particular can get very juicy after roasting them. You don't want those juices in your finished escalivada. If they release a lot of liquid, place them into a colander after you peel them to drain excess juices before proceeding with the recipe.
Nutrition Information
Show Details
Calories
104kcal
(5%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
7mg
(0%)
Potassium
120mg
(3%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 7mg | 0% |
| Potassium | 120mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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