How to do escalivada

One of the most typical dishes from the Northeast of Spain is this dish made from vegetables, such as eggplant, peppers, onions or tomatoes, roasted (ideally on hot coals and served with a little olive oil).

The word escalivada comes from the verb " escalivar " (to roast over embers). Lacking embers, most families prepare it at home in the oven; we only need a good non-stick oven-safe dish and good raw materials.

What do we need to do the climb?

Ingredients

• 1-2 eggplants
• 1 red pepper
• 2 onions
• 1 head of garlic
• 2 ripe tomatoes
• extra virgin olive oil

How is the climb done?

We preheat the oven to 170ºC

We wash and dry the eggplants, peppers and tomatoes and place them in a low, non-stick oven-safe saucepan , except for the tomatoes (as they take less time to cook, we will add them later), and water them with a generous splash of olive oil. It is advisable to make some incisions in the skin of the eggplant, so that it does not burst later when we handle it.

Roast in the oven for an hour, turning the vegetables from time to time. We add the tomatoes and let it roast for another 20-30 minutes.

We let it cool and remove the skin and seeds from the pepper and eggplant; We remove the outer layers of the onion and chop it. We also remove, pressing lightly, the garlic cloves from the roasted head. We serve with a little more olive oil, coarse salt and a splash of sherry vinegar.