Escalivada is a simple yet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack.
It is amongst our preferred sides/snacks head-to-head to our Mom’s Pickled Eggplants. We typically make some whole and semolina bread and mix and match it with the different veggies. It’s delicious!
Just before leaving our house in Mexico City, we started to have some farewell dinners with our closest friends about a year ago. We decided to invite our close Catalonian friend Gerard and our Argentinean friend Tommy who also lived in Barcelona, to have a Spanish Cuisine night.
The dinner consisted of a Spanish Bread and Tomato, Vegetarian Paella, Tortilla de Patatas (Spanish Omelet), and Tarta de Santiago for dessert. Gerard offered to bring an Escalivada, which we welcomed.
We totally fell in love with it. Such a simple dish, it takes some time but rewards every single second with flavor! Since then, we have been making it and always call him when we make it. This time was no exception.
The Escalivada typically consists of:
Roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, garlic, and salt.
Our Catalonian friend showed us to have it with a little Red Wine Vinegar on top, strongly recommended.
We also discovered that we should keep the juices left after roasting the vegetables. We use it as concentrated broth for risottos or any other preparation that needs a kick of flavor.
The Benefits of Red Bell Peppers, the main Escalivada ingredient
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids.
For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases.
Now let’s get cooking!
EscalivadaCourse: All Recipes, Sides, SnacksCuisine: SpanishDifficulty: Easy
A simple yet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack.
4 Red Bell Pepper
2 Eggplants (Aurbegines)
2 Garlic Heads
2 tablespoons Organic Spanish Extra Virgin Olive Oil
Coarse Sea Salt
- Pre-heat the oven at 350ºF (170 ºC).
- Wash and dry the eggplants, bell peppers, and tomatoes.
- Pinch the eggplants with a fork (so it doesn’t explode in the oven).
- Take off the outer layer of the onions.
- Put all the vegetables except the tomatoes on a tray. Splash with olive oil and add the sea salt and place it in the oven for 1 hour.
- Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.
- Check all the vegetables for softness as time may vary depending on your oven and the vegetables’ size.
- Let everything cool and take off the pealing and seeds of the vegetables.
- Put all the the un-skinned veggies on a serving tray and top them with the juices left on the baking tray.
- Add a splash of red wine vinegar if desired. Have it as a side dish as each vegetable is full of flavor to enjoy on its own, or have it with bread. My favorite is sourdough bread. In Latin America we have also eaten them even with some Venezuelan arepas and tortillas. These flavor-packed veggies just work well with any good starchy pairing.
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Want to know more about the benefits of Red Bell Peppers? Click here.