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Spanish Tapas

Spanish cuisine with Laura: Escalivada

Serving 8


3 eggplants

3 red peppers

3 onions

extra virgin olive oil

salt and freshly ground black pepper

finely chopped flat-leaf parsley (optional)

garlic (optional)

anchovy (optional)

goat cheese (optional)

honey (optional)

rustic bread (optional)



  • Preheat the oven at 200º C.
  • Make a small cut on the aubergines skin, wrap the onions with aluminium foil, and place them in a baking dish along with the peppers.
  • Drizzle with extra virgin olive oil and salt, and bake for 60 minutes, turning the veggies after 30 minutes.
  • Remove the tray from the oven when the vegetables are tender and browned.
  • Let the veggies cool down. Then peel them and take the seed out. Tear into strips.
  • Distribute the strips in a large serving dish, season with salt flakes and drizzle with the oil from the baking tray.

Escalivada is a robustly-flavored grilled vegetable dish that originates from the Catalonia region of Spain. Traditionally it’s cooked over hot charcoal until the vegetables are soft, sweet and smoky, but it can also be cooked under the oven broiler (griller). The simplest version of Escalivada is with just pepper, eggplant, and onion. And to make it even more colorful you can use a combination of yellow, orange and red pepper. Escalivada is usually served as a side dish for grilled fish, seafood or meat, but it also makes a tasty tapas dish. We use it in a lot of other ways as well. For example, with goat cheese and honey or with a good-quality tuna. Once the grilled vegetables are tossed with oil, and have cooled down, you can place them in an airtight container, and store in the refrigerator for a few days. For optimum flavor, serve them at room temperature. You can spread some garlic on a toast, then cover it with the Escalivada and finally top it with some anchovy fillets or sardines in oil. Of course, you can also eat it on its own or topped with some tuna steak in olive oil or even some smoked mackerel.

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