Alternative names Escalibada | ||
 | ||
Similar Coca, Esqueixada, Botifarra, Romesco, Fideuà | ||
Escalivada
Escalivada ([əskəɫiˈβaðə]), also sometimes transcribed in Spanish as escalibada, is a traditional dish from Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil, and sometimes onion, tomato, minced garlic, and salt.
Contents
The name comes from the Catalan verb escalivar, "to cook in ashes," referencing the dish's traditional preparation in the embers of a wood fire.
The dish can be grilled outdoors on a grate until charred and soft, or may be cooked whole directly on glowing coals and then peeled. Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.
The dish may be served as tapas, as a relish for grilled meats or fish such as tuna, with anchovies or olives in a salad, or as a topping for coca (Catalan flat bread, somewhat a pizza).
Traditional escalivada catalan recipe
