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Spanish escalivada: a bunch of roasted onions, eggplant and bell pepper, a savory Catalonian specialty that melts in your mouth.

Spanish Escalivada

Course Side Dish, Starter
Cuisine Spanish
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 4
Calories per serving 145 kcal

Ingredients

  • 1 large fresh eggplant
  • 3 red bell peppers
  • 2 medium onions
  • 2 tbsp white wine vinegar
  • 8 black olives
  • 8 canned anchovy fillets in oil
  • olive oil
  • pepper
  • salt

Instructions

  1. 1. First of all wrap the eggplant, bell peppers and onions separately in tinfoil and put them on an oven rack.

  2. 2. Roast the vegetables in a preheated oven at 428°F (220°C) for about 45 minutes. In the end turn off the oven but leave the vegetables in it for another 30 minutes until totally soft.

  3. 3. Then take the vegetables out of the oven and carefully remove the tinfoil. Peel away the skin on the bell peppers and remove the stems and seeds inside. Slice the bell peppers and the other vegetables into portions.

  4. 4. Sprinkle a baking dish with some olive oil and a dash of pepper and salt. Add the vegetables. Drizzle with more olive oil, the white wine vinegar and extra pepper and salt.

  5. 5. Place the dish in the fridge for a couple of hours until chilled and marinated, preferably overnight. Serve at room temperature.

  6. Spanish escalivada: a bunch of roasted onions, eggplant and bell pepper, a savory Catalonian specialty that melts in your mouth.