Escalivada

This dish is a very traditional Catalan one. Usually done on the glowing coals; is about roasted peppers, eggplant (aubergine) and other vegetables (courgette?). You can do it on the ‘plancha’ or in the oven, under the grill.

Place the vegetables clean and unpeeled (add onions and garlic too) under the grill; keep turning till slightly burnt and soft. Let it cool down.

Peel the skin of the veg’s carefully of not breaking the pulp; and arrange in layers on a deep plate. Soak with extra virgin olive oil, some black pepper and salt.

You can also add some tinned anchovies and a drop of balsamic vinegar.

Let it rest few hours and serve as a tapa, side plate or in toasted bread. It always works!

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