Escalivada (Catalan Roasted Peppers, Aubergine and Onion)
Inspired by techniques from NYT Cooking and Serious Eats.
Red peppers, aubergines and onions roasted until meltingly soft, steamed, peeled and torn into strips, then dressed with olive oil, garlic, cider vinegar and smoked paprika.
Always check the labels of the products you use.
Method
- 1
Roast the vegetables. Heat the oven to 190 °C (170 °C fan). Halve the peppers, aubergines and unpeeled onions from top to bottom and lay them skin side up on the tray. Rub all over with 3 tbsp oil and roast for about 1 hour, until very soft and the skins are blistered and browned in places.
- 2
Steam. Cover the tray with the tea towel and leave for 15 min. The trapped steam loosens the skins so they slip off easily.
- 3
Peel and tear. Pull the skins, seeds and stems from the peppers, scoop the aubergine flesh from its skin, and peel the onions and separate their layers. Tear or cut everything into 1-2 cm strips and arrange them in the serving dish.
- 4
Dress and rest. Whisk the remaining 3 tbsp oil with the garlic, vinegar, paprika, salt and pepper, pour over the vegetables and turn gently. Leave for at least 1 hour, or refrigerate overnight, so the vegetables soak up the dressing. Serve at room temperature, scattered with parsley.
Storage
Refrigerate covered up to 4 days; it improves after a day. Bring back to room temperature before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large rimmed baking tray
- clean tea towel
- chopping board
- large shallow serving dish
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 281 kcal |
| Protein | 3.5 g |
| Carbohydrate | 22.8 g |
| of which sugars | 12.8 g |
| of which free sugars | 0 g |
| Fat | 20.7 g |
| of which saturates | 2.9 g |
| Fibre | 8.1 g |
| Salt | 1.48 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
