Roasted Eggplant Salad (Escalivada Style)
This roasted salad, with its delicious and unique smokey flavor, is typical in Barcelona, Spain. Escalivada means ‘glowing hot wood after a fire’’ in Catalan. It can be eaten alone or as an accompaniment to meat, fish, poultry, rice and pasta. Serve cold in summer and warm at room temperature the rest of the year.
Makes
Serving size
Ingredients
1 medium (572 grams) eggplant, whole with peel
1 large (164 grams) red pepper, whole with peel
1 small (74 grams) green pepper, whole with peel
1 small (70 grams) onion, cut in half, with peel
2 pinches sea salt
¼ teaspoon black pepper, freshly ground
3 cloves garlic, minced
⅓ cup olive oil
Instructions
- Heat iron grill or pan at high heat.
- Place entire eggplant, red pepper, green pepper and onion halves with their peels on the grill. Reduce the iron grill to medium heat.
- Turn vegetables from time to time to roast all sides (Note: the vegetable skins will look a little burned and/or black. Yet the skins are thick and tough, protecting the meat inside and perfuming it with a very pleasant smokiness).
- Roast vegetables for 40 to 50 minutes, depending on their thickness, or until they are tender inside.
- Cool vegetables and peel them. Remove their seeds.
- Cut eggplant and peppers lengthwise into thin strips. Thinly slice each half of the roasted onion.
- Arrange cut up vegetables attractively on a serving dish. Season with salt and black pepper.
- Mix the minced garlic cloves and olive oil in a small bowl. Pour evenly over the roasted vegetables.
- Marinate for at least one hour before serving.
Cooking Tip
The escalivada is also delicious when prepared directly in the oven; however, it will miss the smoky flavor from the charred vegetable skin.
Recipe Contributed by FamilyCook Productions
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