A member of the nightshade family, along with tomatoes, peppers, potatoes and others, aubergine’s popularity derives largely from its great abosrbency. They are masters at mopping up flavour – and also oil. As with potato, they’re no good raw. But while potatoes can be steamed or boiled, aubergines are at their best cooked in oil. Or are they?
Derived from the Catalan word escalivar (to cook close to the heat source), Escalivada is a rustic dish of aubergines, capsicums, onions and other char-grilled vegetables cut into strips, dressed with lots of garlic and best olive oil and served over Catalan coca flat-bread
This is a dish requiring the best possible ingredients for maximum flavour impact.
Romesco originated from the province Tarragona in Catalonia. The local fishermen would pound roasted red peppers with tomatoes and almonds, parsley and lemon to accompany their catch.