Escalivada (Catalan Roasted Aubergine and Peppers)

Smoky roasted aubergines, peppers and onions dressed with olive oil and garlic.

TIME BREAKDOWN
Prep: 35 min
Cook: 1h
Total: 1 hour 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 2 aubergines
  • 2 red peppers
  • 2 onions, unpeeled
  • 5 tbsp extra virgin olive oil, divided
  • 2 cloves garlic, finely chopped
  • 1 tbsp sherry vinegar
  • 2 tbsp chopped fresh flat-leaf parsley
  • Flaky sea salt, to taste

Method

  1. Preheat the oven to 220°C (200°C fan). Pierce the aubergines with a fork, rub the vegetables with 1 tbsp of the oil and arrange on a large baking tray.

  2. Roast for 45 to 50 minutes, turning once, until the skins are blistered and charred and the vegetables are very soft.

  3. Put the peppers in a bowl covered with cling film for 15 minutes to loosen the skins, then peel and tear into strips. Peel the aubergines and onions and tear the flesh into strips.

  4. Arrange the vegetables on a platter. Mix the remaining oil with the garlic and vinegar, spoon over the vegetables, scatter over the parsley and season with flaky salt. Serve warm or at room temperature.