Escalivada – roasted aubergine, peppers and onion on toast
Aubergines, red peppers and onions roasted whole until very soft, peeled into strips and dressed with extra virgin olive oil and salt. In Catalonia it is eaten warm or cold on toasted country bread, often with anchovies, and it also goes with grilled meat and sausages.
- 1 h 39Time
- 24 minHands-on
- 4Portions
- ≈ €1.55per portion
- 500kcal per portion
Ingredients for 4 portions
- 2Aubergines
- 3Bell peppers, red
- 2Yellow onions
- 1 tbspOlive oil, for brushing
- 5 tbspOlive oil, extra virgin, to dress
- to tasteSalt
- 12Anchovy fillets (optional)
On the side
- 300 gBread, country bread, sliced
Method
- Preheat the oven to 200 °C.
- Wash the vegetables, prick the aubergines with a fork and brush everything with oil. Lay them whole on a baking tray.
- Roast for 50–60 minutes, turning halfway, until completely soft and the skins are charred in places. Take the peppers out earlier if they are done first.
- Put the vegetables in a bowl, cover and leave them to steam for 15 minutes so the skins come off easily.
- Peel the vegetables, remove the pepper seeds and tear or cut everything into strips. Arrange on a serving dish.
- Dress with the olive oil and a little of the strained juices from the bowl, and season with salt.
- Toast the bread and serve the escalivada warm or cold on or alongside the toast, topped with the anchovies if you like.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
