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Escalivada — Catalan Roasted Peppers and Eggplant
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Source: https://recipheon.com/en/recipes/snacks/escalivada-catalan-roasted-peppers-and-eggplant
About this recipe
Escalivada is a dish of tender roasted pepper and eggplant strips dressed with olive oil, garlic and the vegetables' juices. Roasting the vegetables whole keeps the flesh juicy, and letting them cool covered makes the skins easier to remove. The vegetables should be completely soft, so the eggplant pulls apart along its fibers without being diced. Do not rinse the peeled flesh: save the clean juices and add them to the oil. Serve the escalivada lukewarm or at room temperature, as four appetizer or side portions.
Ingredients
Vegetables and Seasoning
750 g whole raw red bell peppers, about 3; weight before roasting includes skins, stems and seeds
600 g whole raw eggplants, about 2 medium; weight before roasting includes skins and stems
50 ml extra virgin olive oil, divided: 10 ml for coating the skins and 40 ml for dressing
1 small garlic clove, about 3 g peeled
4 g salt
Steps
Preheat a conventional oven (no fan) to 200°C. Line a rimmed baking sheet measuring about 30 × 40 cm with parchment paper. Wash and thoroughly dry the whole peppers and eggplants, then prick the eggplant skins in several places with a fork. Thinly coat all the vegetable skins with 10 ml olive oil and arrange the vegetables on the sheet; leave the stems and seeds in place during roasting.
Place the sheet on the middle rack and roast for 45–60 minutes, turning the vegetables halfway through. The peppers should collapse, with blistered skins and dark patches; the eggplants should have wrinkled skins and completely soft flesh that a thin knife slides into without resistance. Remove individual vegetables if they soften sooner, and roast the rest longer if needed.
AI-generated Transfer the roasted vegetables and their juices from the sheet to a wide bowl and cover with a plate for 20 minutes. Uncover and leave for about 10 more minutes, until the skins are comfortable to touch. If the vegetables are still too hot to peel, let them cool longer.
Peel the vegetables over the bowl to catch the juices. Remove the pepper skins, stems, seeds and white membranes; peel the eggplants and cut off their stems, leaving the small seeds in the flesh. Discard the skins, stems and removed pepper parts. Do not rinse the flesh with water: pick off any clinging skin with your fingers.
AI-generated On a cutting board, use your fingers to pull the peeled eggplants apart along their fibers into long strips about 1–2 cm wide. Tear the pepper flesh into long strips as well and transfer the vegetables to a bowl. Strain the collected roasting and peeling juices through a fine-mesh sieve to remove loose skins and pepper seeds; save all the clean juice for the dressing.
AI-generated Finely chop the garlic and mix it with the remaining 40 ml olive oil, the salt and all the strained juice. Pour over the vegetables and gently turn them to coat with the seasoned oil, keeping the long strips intact. Divide into 4 appetizer or side portions and serve lukewarm or at room temperature.
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