Catalan Escalivada

Updated: Oct 01, 2020

Catalan Escalivada
General Information
  • Appetizers
  • Savory
  • 1 hour 3 minutes
  • Vegan
  • Gluten-Free
  • 4 servings

Ingredients

  • Bell Pepper
    Bell Pepper
  • Eggplant
    Eggplant
  • Olive Oil
    Olive Oil
  • Salt
    Salt
  • Garlic
    Garlic

Directions

Escalivada is one of the most popular Spanish appetizers, and for a good reason. It's very easy to prepare, but offers a surprisingly rich flavor that is guaranteed to please the crowds. On top of that, this dish is packed with olives' healthy fats, eggplant's phenolic compounds, and bell peppers' vitamin A and potassium.    

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Use some of the oil to lightly rub the eggplants and bell peppers. Place them on a baking sheet lined with aluminum foil. Roast for about 40 minutes, or until the skin blackened and vegetables are tender.(40 minutes)
  3. Place the bell peppers and eggplant in a large bowl and cover it with plastic or a plate. Set aside to rest for 10 minutes so that it’s easier to remove the skin.(10 minutes)
  4. Then gently remove the skins and seeds. Cut the vegetables into strips and place them in a clean bowl.(10 minutes)
  5. In a small jar, mix together the olive oil, minced garlic, salt, and pepper. You may add a tablespoon of Sherry vinegar, if you wish. Add the mixture to the bowl with vegetables and give it a good mix.(3 minutes)
  6. Enjoy on bread or crackers or a side dish.