Escalivada

Escalivada (Catalan Charred Vegetables)

A classic Catalan dish of peppers, aubergine and onion slow-cooked in embers until meltingly soft, then peeled and dressed with good olive oil. Serve as a tapa, on toasted bread, or alongside grilled meats.

Prep

15 min

Cook

60 min

Total

75 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •3 whole (3 medium) red bell peppers, ripe, firm
• •2 whole (2 medium) aubergines (eggplants)
• •2 whole (2 medium) red onions, unpeeled, or white onions if unavailable
• •60 ml (¼ cup) extra virgin olive oil, good-quality, for drizzling
• •2 cloves garlic, finely minced, optional
• •flaky sea salt, to taste
• •red wine vinegar or sherry vinegar, to taste, optional, a few drops only
• •flat-leaf parsley, small handful, optional, for garnish

Steps

1. 1 If using a charcoal grill or open embers, build a steady fire and let it burn down to glowing coals with a thin layer of white ash. Set the peppers, aubergines and unpeeled onions directly on the rack (or on a sheet of foil over the embers). On a gas burner or under a broiler, preheat to its highest setting; line a tray with foil. Note: an oven broiler is the most common home-substitute for traditional embers and gives a comparable smoky result.
2. 2 Char the vegetables, turning frequently with tongs, until the skins are blackened and blistered and the flesh is completely soft and collapsed - 25–35 minutes for peppers and onions, 35–50 minutes for aubergines. The peppers should feel like a deflated pouch when pressed; the aubergines should yield all the way through with no firmness at the core. Do not stop early - undercooked aubergine will not peel cleanly.
3. 3 Transfer each vegetable to a bowl and cover tightly with cling film (or seal in a lidded container). Rest for at least 20 minutes, until cool enough to handle. The trapped steam loosens the skins and makes peeling easy.
4. 4 Peel away the blackened skins from the peppers, scraping off any charred bits with the back of a knife. Pull out the stems and seed clusters; do not rinse under water, as this washes away the smoky flavour. Tear the flesh into wide strips.
5. 5 Peel the aubergines and split them lengthwise; drain off any excess watery liquid. Cut the flesh into long strips about 2 cm (¾ in) wide.
6. 6 Peel the onions, halve them through the root, and separate into rings. Discard any tough outer charred layers.
7. 7 Arrange the warm vegetables on a platter or shallow dish in overlapping strips. Scatter the minced garlic (if using) over the top - the residual heat will mellow its raw bite.
8. 8 Drizzle generously with the olive oil so every piece glistens, and season with flaky salt. Add a few drops of vinegar if you like a brighter note. Garnish with parsley. Serve at room temperature; escalivada is best after resting for 30 minutes so the flavours meld.