Escalivada is a roasted vegetable dish and coming from the regions of Catalonia and Aragon. Its name is routed to the Catalan verb “escalivar” meaning “to cook in ashes“, referencing the dish’s traditional preparation in the embers of a wood fire. The classic Escalivada recipe is very easy, so if you are looking for something quick, just take a look at this mouthwatering recipe.
This super simple dish, with rural origins, is made from roasted or smoky grilled eggplants, red bell peppers, and anchovies. But it can be combined with tomatoes, garlic, and onions too. The great thing is that the final taste doesn’t really need any seasoning, but we cannot go wrong with a little bit of salt, white pepper, and extra virgin olive oil on the top, either.
It’s typically served warm or room temperature, either as tapas with tostada (toasted bread slices) or placed on “coca” (Catalan flatbread), and in some cases can accompany meat or fish as a side dish. It can be also placed on puff pastry with anchovies, like in the below recipe.
Ingredients – this recipe is for one baking sheet, and for 3-4 people
- 2 small or 1 big eggplant
- 3 red bell peppers
- 2 puff pastry
- 12 anchovies
- extra virgin olive oil
- white pepper
- 1 egg (optional)
- Cut the peppers and the eggplants into thin slices and place them on baking paper and add a bit of olive oil on the top.
- Roast them in the oven for approx. 30 minutes.
- Layer the puff pastries onto a baking sheet.
- Scramble one egg and spread it on the top of the puff pastries.
- Once the vegetables are ready, place them on the top of the puff pastry layer.
- Add extra virgin olive oil and seasoning based on your taste and bake it all together for additional 20 minutes until the pastry layer is visibly baked.
- In the end, place the cold anchovies on the top and it’s ready to eat!