Escalivada is a Spanish dish that is made out of grilled and peeled vegetables such as eggplants, red capsicums, tomatoes and onions seasoned with olive oil and salt. It came from the Spanish word “Escalivar” which means “to cook in hot ashes” which is the common method in preparing this dish.
As history suggests the dish was created by Farmers who regularly flocks high in the Pyrenees mountains during the old days. Before they start their day these farmers would pack raw vegetables from their home gardens into their sacks, they then start their work and once their livestock had been set to pasture they start to light some fire and roast the vegetables they had packed earlier and make this simple meal. Up to this date this method is still exercised by some Catalan native farmers.
Escalivada is typically served as a warm salad though it can also be enjoyed as a side dish with grilled or roasted meats. A really simple dish with robust flavour due to the grilling process, for this post I tried grilling them on oven for convenience but if time permits I would always prefer doing this over charcoal.
1 large aubergine
1 red capsicum
1 large white onion, sliced
2 large tomatoes
1/4 cup extra-virgin olive oil
2 tbsp malt vinegar
freshly ground black pepper
- Brush aubergine, red capsicum, white onion, and tomatoes with a small amount of olive oil.
- Place vegetables in a baking tray then roast vegetables in a 200C preheated oven for 40 minutes, turning once halfway the roasting time.
- Remove the aubergine, red capsicum and tomatoes then continue roasting the onion for 20 more minutes.
- Let vegetables cool down then remove the skin of all vegetables and seed the capsicum.
- Slice vegetables into strips then place in a serving plate.
- Mix together olive oil, malt vinegar the pour over the vegetables. Sprinkle sea salt and freshly ground black pepper on top.