Escalivada
Escalivada It's a very iconic traditional dish from the Catalan region of Spain. Completely natural, plant-based! The name of this dish means "cooked over hot coals", it is made from a mixture of fresh vegetables such as eggplant, colorful peppers, onions, and tomatoes that are grilled whole until the skin is charred, And the tomato flesh becomes very soft and naturally sweet. After peeling, the vegetables are shredded and then seasoned with simply high-quality olive oil, garlic, and a little salt. With no animal ingredients whatsoever, it has a very pure, smoky aroma, a deep savory sweetness and makes for a simple yet very classy dish!
Shared by Jorge
Time
50 min
Serves
3
Difficulty
easy
🛒 Ingredients
- One large eggplant
- Two red peppers and 1 yellow/green pepper
- One large onion
- Two large ripe tomatoes
- Three cloves of garlic, finely chopped
- 4 to 5 tablespoons of extra virgin olive oil
- Sea salt to taste
- A little bit of apple cider vinegar/lime juice (optional)
👩🍳 Instructions
- 1
Roast the vegetables: Arrange all the whole vegetables on a grill or baking sheet. Roast at 200°C until the skins of all the vegetables are bubbling and turning black, and the flesh is very tender. (About 30 to 40 minutes)
- 2
Peel and shred: Remove, cover with a clean cloth, and let sit for a while to make peeling easier. Discard the skin, seeds, and stems. Then, shred the vegetable flesh lengthwise.
- 3
Seasoning: arrange on a plate, sprinkle with chopped garlic, salt to taste, drizzle with plenty of olive oil and a little vinegar if desired.
- 4
Serve: Serve warm, at room temperature, or chilled from the refrigerator. It's delicious with toasted whole wheat bread!