Escalivada: soft roasted peppers and aubergines
The oven does most of the work. Roast the vegetables until soft inside, then remove their skins. Arrange what remains in broad strips on a platter with olive oil.
Editorial team Euro Magazine ·
Turisme de Barcelona lists oven-roasting as an alternative to cooking escalivada over a fire. Our home adaptation uses peppers, aubergines and onions; we omit the potato in the published description.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
A rimmed baking tray, baking paper, a lidded bowl and oven gloves.
Ingredients
- 2 red peppers, about 400 g in total
- 2 aubergines, about 600 g in total
- 2 onions, about 250 g in total
- 30 ml extra virgin olive oil
- 2 g salt
- 0.5 g ground black pepper
Method
- Preheat the oven to 220 °C, conventional top and bottom heat. Wash the peppers and aubergines. Prick the aubergines in several places with a fork. Peel and halve the onions.
- Arrange the vegetables on the lined tray. Brush the onions with 10 ml oil. Roast for 45–60 minutes, turning the peppers and aubergines halfway through. Remove each vegetable when tender: peppers may have dark blisters, aubergines should have collapsed and onions should be soft in the centre.
- Put the hot peppers in a bowl and cover. Let all the vegetables cool for about 15 minutes until safe to handle. Watch out for hot steam when uncovering.
- Remove the stems, seeds and skins from the peppers. Peel the aubergines and cut the flesh into broad strips. Separate the onions into pieces.
- Arrange on a platter. Add the remaining 20 ml oil, salt and pepper. Serve lukewarm.
Storage
Cool leftovers within 2 hours, using small containers if necessary. Keep covered at 4 °C and eat within 2 days. Reheat only once until steaming hot throughout. You can also eat the chilled vegetables cold.
Allergens
No known allergens in the listed basic ingredients; always check the labels of the products you use.
Our own editorial adaptation for home cooking, not kitchen-tested. Times are guidelines; check for the described result.