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.
Approximate, per 1 tapa portion (~150g). Values vary by recipe and portion.
Ingredients
- ·3 red peppers
- ·2 aubergines
- ·2 onions, unpeeled
- ·4 tbsp extra virgin olive oil
- ·1 garlic clove, minced
- ·Flaky salt
- ·Anchovy fillets, to serve (optional)
- ·Toasted bread, to serve
Method
- 1
Heat the oven to 200°C, or better, a wood or charcoal fire. Prick the aubergines a few times so they don't burst.
- 2
Rub the peppers, aubergines and unpeeled onions with a little oil and lay them on a tray. Roast for 45-55 minutes, turning now and then, until the skins are blackened and blistered and the flesh is fully soft.
- 3
Transfer the peppers and aubergines to a bowl and cover with a plate or cling film; the trapped steam loosens the skins as they cool.
- 4
When cool enough to handle, peel away all the charred skin and pull out the pepper seeds. Peel the onions.
- 5
Tear the flesh into long strips with your fingers, following the grain, and arrange on a platter. Discard any bitter aubergine juices.
- 6
Whisk the olive oil with the minced garlic and a pinch of salt, drizzle over the vegetables and finish with flaky salt.
- 7
Rest at room temperature for 20 minutes to let the flavours settle. Serve with anchovies and toasted bread.