Escalivada is a grilled vegetable dish from Catalonia, Spain, made with aubergines, tomatoes, peppers, onions, and potatoes. The vegetables are grilled, peeled, and seasoned with olive oil, salt, pepper, and herbs. It is served as a warm salad or side dish with grilled or roasted meats.
Escalivada is a hot vegetable dish originating in the Catalan region of Spain but popular in many parts of the world. Its main ingredients are aubergines, tomatoes and peppers, although onion and potatoes are also common additions. The vegetables are traditionally grilled whole, often directly over hot coals, then peeled, seeded, seasoned and served. They are generally presented as appetizers or side dishes, especially alongside grilled or roasted meats.
The word “escalivada” comes from the Catalan verb escalivar, which is commonly translated as “to roast over the coals” or “to roast in the ashes”. Farmers tending their flocks high in the Pyrenees mountains in the southeast corner of Spain are widely believed to be the pioneers of the dish. In the morning, farmers would place whole vegetables in their sacks, often from family gardens or farms. Once the sheep, goats, and other livestock had been grazed, the farmers built a fire, roasted the vegetables, and created a quick meal. Transporting food has become more sophisticated over the years, although some indigenous Catalans still prepare the dish this way.
Escalivada is almost always thought of as an eggplant dish, as eggplant is usually one of the basic ingredients of escalivada. Purple greens grow particularly well in the Catalan region and feature heavily in Catalan cuisine, but are not essential to this dish. Cooks often innovate with their preparations, often including only those vegetables that are readily available or personally pleasing. Style of preparation is generally more important than specific ingredients.
Roasting whole vegetables is still the most traditional way to prepare escalivada, although placing them directly into the fire isn’t always the only method. Barbecue grills and even home ovens are often equally effective. The main goal is to expose the outer skin to high heat, often lightly charring the outside to ensure the insides become tender.
The precise roasting time depends on the size of the vegetables and the intensity of the heat. Most of the time, roasting takes about an hour. Cooks can tell vegetables are done when they darken in color, begin to shrivel, and are tender to the touch.
The next step is to peel and seed the cooked products. Ideally, the meat should be removed from the skin while still hot. Cooks usually remove the seeds with a spoon or small knife, then cut the remaining pieces into strips or cubes. All are combined in a serving dish, usually topped with olive oil, salt, pepper and any available herbs.
The escalivada is typically served as a warm salad. It can stand on its own as a small meal or appetizer, but is more commonly served as a side dish. A variety of grilled and roasted meats are often served atop the escalivada. Smoking vegetables pair well with similarly prepared meats while adding complementary flavors and textures.
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