Escalivada
Aubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.
What makes it escalivada
- Vegetables cooked whole, in embers or a very hot oven, until the skins char.
- Peeled by hand and torn into strips, not cut into cubes.
- Dressed only with olive oil, salt and sometimes garlic.
Where it comes from
The name comes from escalivar, to cook in the embers. It began as country cooking — the vegetables pushed into the fire once the grilling was done — and it's still eaten at room temperature, beside grilled meat or piled on bread.
Some lay anchovies or salt cod across the top; in bars it's often served on toast as a tapa.
How it varies
- Amb anxoves
- With salted anchovies laid across.
- On toast
- Piled on pa amb tomàquet, as a tapa or a quick lunch.
Be the first here
Start your own escalivadaNo one here has made escalivada yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
CatalanPa amb tomàquetSlices of country bread, toasted or not, rubbed with a cut ripe tomato and sometimes garlic, then soaked with olive oil and salted.No one here has made it yet
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.No one here has made it yetPersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.No one here has made it yet
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.No one here has made it yetPersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.No one here has made it yet