Catalonia · Spain
Escalivada
A Catalan dish of red peppers, aubergine and onion roasted over embers, then peeled, torn into strips and dressed with olive oil and salt. The name comes from the Catalan 'escalivar', to cook in ashes, reflecting its rustic wood-fire origins. It is served cold or at room temperature, often over toast or with anchovies.
Approximate, per 1 tapa portion (~150g). Values vary by recipe and portion.
Where it comes from
A Catalan dish of red peppers, aubergine and onion roasted over embers, then peeled, torn into strips and dressed with olive oil and salt. The name comes from the Catalan 'escalivar', to cook in ashes, reflecting its rustic wood-fire origins. It is served cold or at room temperature, often over toast or with anchovies.
Where to eat Escalivada
0 restaurants worldwide serve it.
The variants
Clásica
Charred pepper, aubergine and onion in olive oil.
Amb anxoves
Topped with cured anchovy fillets.
Con tomate
Roasted tomato added to the vegetable mix.
Sobre coca
Piled onto flatbread or toast as a tapa.
Cook it yourself
- Escalivada
A Catalan dish of peppers, aubergine and onion roasted over embers until collapsing and smoky, then peeled, torn into ribbons and dressed with good oil and salt. Its name comes from cooking in the ashes, and its beauty is in that charred simplicity.