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roasted vegetble for catalan escalivada
Catalan Escalivada
warm or cold strips of smoky roasted soft vegetables are dressed with best olive oil, lemon juice and garlic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish, tapas
Cuisine Spanish Regional
Ingredients
  
  • 2 aubergines
  • 4 capsicums red, green, yellow
  • 3 medium onions, peeled or two leeks, white part only
  • 2 cloves garlic very finely chopped
  • olive oil cold-pressed extra virgin
  • salt and pepper
  • chopped parsley
To serve
  • Catalan coca or other flat-bread such as ciabatta
Instructions
 
  • place the washed and dried aubergines, peppers and onions or leeks directly over an open flame, such as hot charcoal, turning them frequently with tongs until charred on all sides. You may want to want to make a couple pricks on the vegetables to stop them exploding (!)
    roasted aubergine curry
  • alternatively place vegetables, still intact, on a lightly oiled baking tray. Place on a high shelf in the oven preheated to the highest setting. The vegetables will need a good 30 minutes, or more, and should be well blackened
  • cover the vegetables with parchment paper and place a clean tea-towel on top  to hold in the heat for a further 10-15 minutes
  • remove all the charred skin from the aubergines. Do the same with the capsicum and remove the seeds. You can use running water to help you but you'll lose flavour so resort to this only for those very stubborn seeds and keep it to a minimum - or not at all. Peel off the outermost layer of the onions or leeks
  • cut the vegetables into strips and arrange on a flat dish. Sprinkle on salt and black pepper, garlic, chopped parsley and a little lemon juice, then douse with olive oil to your heart's content