Escalivada

Name: Escalivada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 large red capsicums; 2 large eggplants; 2 large white onions, unpeeled; 6 tbsp extra-virgin olive oil; 1 tbsp sherry vinegar; 3 cloves garlic, minced; salt to taste; flat-leaf parsley to garnish

Catalan fire-roasted vegetables — charred eggplant, pepper and onion with olive oil. Covering the freshly charred vegetables in cling film for 20 minutes steams and loosens their skins, making them peel away easily instead of tearing the flesh underneath.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

easy

Cuisine

Spanish

veganvegetariangluten-free

Ingredients

3large red capsicums

2large eggplants

2large white onions, unpeeled

6 tbspextra-virgin olive oil

1 tbspsherry vinegar

3 clovesgarlic, minced

saltto taste

flat-leaf parsleyto garnish

Instructions

Char capsicums, eggplants and onions directly over a gas flame or under a hot grill, turning, until completely blackened.

Place in a bowl covered with cling film for 20 minutes — steam loosens skins.

Peel everything carefully. Tear into strips.

Dress with olive oil, sherry vinegar and garlic.

Season and rest 30 minutes. Scatter parsley.

Serve on toast or as a salad.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

290

Protein

3.9g

Fat

21.2g

Carbs

24.8g

Fiber

9.6g

Sodium

11mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.