"Escalivada" (Roasted peppers and aubergines) Preparation

This recipe is typical from the Catalonian and Valencian region, but widely known within the Spanish gastronomy. Great to accompany a meat or fish dish, as a tapa, starter or as a main course, it's very healthy and with a unique flavor.


There are a few versions for this recipe that include onions, ripe tomatoes or yellow bell peppers, creating a richer contrast of flavors and colors, all of them are prepared the same way.


Roast the peppers and aubergines on the grill or on a tray in the oven until you can see the blackened skin and the vegetables are thoroughly roasted. Remove and let them cool down, peel off the skins and then cut them all up into strips. Lastly add the sliced garlic, olive oil and salt to taste.


Serve the escalivada cold or at room temperature, accompany it with a couple of slices of baked tomato or garlic bread. 


 

Serves 4
Preparation time: 60 min
Difficulty: Low

  • 2 garlic cloves (peeled and finely sliced)

    4 red peppers
    2 big aubergines (eggplants)
    6 tablespoons of Extra Virgin Olive Oil 
    Salt to taste
    1 bag baked tomato or garlic bread Plaza del Sol