The most comforting meals do not always include a list of ingredients that feels more like a grocery list and complex methods. They are born out of fire, earth and heart. It feels like Escalivada, a dish with an old soul, a dish that is made out of nothing more than a vegetable, fire, oil and time itself. You just need to imagine roasted eggplants, bell peppers, and onions that have been grilled until they are smoky and tender, and have been peeled, and they are now dressed with good olive oil and perhaps even a very slight hint of garlic. It is basic, it is earthy, and it is beautiful, a Mediterranean on the plate
Whispers of the Catalan Countryside
Escalivada is a Catalonian dish (and Catalonia is in northeastern Spain and has a deep cultural heritage and earthy local pride). The very name derives from the Catalan word escalivar, which simply translates to the meaning of cooking in ashes, and that way, you have all the information you need about the age of this dish. The farmers traditionally would put their vegetables inside the burning embers of a fire, and they could slow-roast the vegetables within the glow. That is the bond to the fire, and soil, and the rhythm of the day; that is what makes escalivada so classic
Despite the peasant origins, today escalivada can be observed even on refined tapas plates or in sandwiches or with grilled fish. It is its magic that makes it versatile.
Ingredients
You actually do not require much. It only needs the right set of vegetables and a little time.
- 2 large eggplants
- 2–3 red bell peppers (orange or yellow work too)
- 2 medium onions
- 2 ripe tomatoes (optional, many versions, although it is a traditional one)
- Crush 2-3 cloves of garlic or cut them into fine slices.
- Extra virgin olive oil (plenty of it)
- Salt, to season
OPTIONAL: to garnish, fresh thyme, parsley
Substitues
- In a necessity, you can use green bell peppers, but they are too bitter
- Impossible to eat garlic? A small amount of smoked paprika makes it delicious with a good depth, without overtaking
- Needs short cut? Put the veggies in the oven to be roasted rather than on the flame. It won’t be a perfect taste, but it will be delicious
Instructions
Step 1: Your good friend here is fire. Whole eggplants, bell pepper, onions and tomatoes (in case you have them) should be roasted either directly in a grill, with a gas flame, or beneath a very hot oven broiler. Rotate them after every few minutes until the skins are totally black and the inside is tender
Step 2: Once charred, place the hot veggies in a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10–15 minutes. This helps loosen the skin
Step 3: Gently peel away the blackened skins using your fingers. Try not to rinse under water—you’ll lose flavour. Remove seeds from peppers and tomatoes, and slice everything into long strips
Step 4: Place the veggies on a platter in layers of colours. On each layer, sprinkle the sliced garlic and great some salt
Step 5: Very generously drizzle some olive oil all over the top. Leave it to sit down for at least half an hour, and even an hour is better, to allow the flavours to mingle
Serve at Room temperature
Escalivada should neither be cold nor hot. It goes well with room temperature, like all the great Spanish dishes.
Serving Hints to Relax
On a bread: Spread on a piece of crusty bread with the possible help of an anchovy slice on top, in case you like bold flavours
- As a side dish: It goes so well with grilled fish, roast chicken or lamb.
- In salads or sandwiches: It brings a savoury depth to grain bowls or sandwiches, bocadillos (Spanish sandwiches)
- Put a finishing touch to it: A sprinkling of fresh herbs, olives, or even a sprinkling of crumbled goat cheese makes it sing
Tips & Little Reminders
- There is no need to hurry when roasting it down. It is going to require time to allow softening and charring of the vegetables, so do not be afraid of a little bit of blackening
- Skip rinsing. It is tempting to wash off the stubborn skin, but do not do it. Water dims the roasting taste
- Garlic may be powerful. Raw garlic is great and packs a punch, but you can also rub a clove on the bread or mix the garlic with the vegetables
- It is better over time. Try making it several hours earlier or even before it is night. The flavours intensify so well
Escalivada is not just a dish but a reminder of rustic kitchens in the countryside, and it is a family secret passed out through generations. You will find the tantalising act of peeling the blistered skins off and unveiling smooth and smoky threads of vegetable beneath so satisfying. It reminds me that food does not have to be grand to be imbued with soul.
Next time you have some leftover or a few crudite vegetables, and you have a little time, make escalivada. It takes you to a typical Catalan evening, when the scent of the smoke is in the air and there is always something to share.
Bon Appétit!
