Escalivada
A classic Catalan dish of charred and slowly roasted vegetables, peeled and torn into strips, dressed with their own juices and olive oil.
10g
600g
600g
300g
6clove
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 10g | — | — | |
| 2 | | 600g | — | — | |
| 3 | | 600g | — | — | |
| 4 | | 300g | — | — | |
| 5 | | 6clove | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | 1tsp | — | — |
Turn the oven to 200 °C and let it heat fully.
Lay the parsley on the chopping board.
Flat-leaf parsley · 10 g
Pick off the leaves and chop them roughly.
Put the aubergines in the colander.
Aubergine · 600 g
Add the red peppers.
Red pepper · 600 gRinse them under cold running water and shake off the water.
Lay the aubergines and peppers whole in the roasting tin.
Add the onions whole, in their skins.
White onion · 300 gTuck the unpeeled garlic cloves in between.
Garlic clove · 6 cloveDrizzle 2 tablespoons of the olive oil over the vegetables.
Extra-virgin olive oil · 2 tbsp
Turn the vegetables with tongs so the skins are coated in the oil.
Using oven gloves, slide the tin into the oven.
Roast for about 55 minutes, turning the vegetables once with tongs halfway, until the skins are blackened in places and the flesh is completely soft.
Using oven gloves, take the tin out of the oven.
Lift the peppers and aubergines into the large bowl with tongs.
Cover the bowl tightly with cling film.
Leave for 15 minutes so the steam loosens the skins.
Lift the onions and garlic onto the chopping board.
Cut the root off each onion and slip off the skin, then squeeze the soft garlic out of its skins.
Cut the onions into strips and roughly chop the garlic.
Spread the onion and garlic over the serving dish.
Take the cling film off the bowl.
Lift the peppers and aubergines onto the chopping board, leaving their juices in the bowl.
Peel off the skins with your fingers and the tip of the knife, and pull out the pepper stalks and seeds.
Tear the flesh into long strips.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C and let it heat fully.⏱ 10 min |
| 2 | 10 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 3 | Flat-leaf parsleystep 2 | | Pick off the leaves and chop them roughly.⏱ 40sResultRoughly chopped parsley |
| 4 | Roughly chopped parsleystep 3 |  | Put the parsley in the small bowl.⏱ 5sResultRoughly chopped parsleyused in step 31 |
| 5 | 600 g | | Put the aubergines in the colander.⏱ 5sResultAubergine |
| 6 | 600 g | | Add the red peppers.⏱ 5sResultAubergines and peppers |
| 7 | — | | Rinse them under cold running water and shake off the water.⏱ 40sResultRinsed aubergines and peppers |
| 8 | Rinsed aubergines and peppersstep 7 | | Lay the aubergines and peppers whole in the roasting tin.⏱ 10sResultRinsed aubergines and peppers |
| 9 | 300 g | | Add the onions whole, in their skins.⏱ 5sResultWhole vegetables |
| 10 | 6 clove | | Tuck the unpeeled garlic cloves in between.⏱ 5sResultWhole vegetables and garlic |
| 11 | 2 tbsp | | Drizzle 2 tablespoons of the olive oil over the vegetables.⏱ 10sResultVegetables with oil |
| 12 | — | | Turn the vegetables with tongs so the skins are coated in the oil.⏱ 20sResultOiled whole vegetables |
| 13 | — | | Using oven gloves, slide the tin into the oven.⏱ 10sResultOiled whole vegetables |
| 14 | — | | Roast for about 55 minutes, turning the vegetables once with tongs halfway, until the skins are blackened in places and the flesh is completely soft.⏱ 55 minResultRoasted whole vegetables |
| 15 | — | | Using oven gloves, take the tin out of the oven.⏱ 10sResultRoasted whole vegetables |
| 16 | Roasted whole vegetablesstep 15 | | Lift the peppers and aubergines into the large bowl with tongs.⏱ 30sResultRoasted peppers and aubergines |
| 17 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 18 | — | | Leave for 15 minutes so the steam loosens the skins.⏱ 15 minResultSteamed peppers and aubergines |
| 19 | — | | Lift the onions and garlic onto the chopping board.⏱ 15sResultRoasted onions and garlic to peel |
| 20 | — | | Cut the root off each onion and slip off the skin, then squeeze the soft garlic out of its skins.⏱ 1 min 30sResultPeeled roasted onions and garlic |
| 21 | — | | Cut the onions into strips and roughly chop the garlic.⏱ 1 minResultSliced roasted onions and garlic |
| 22 | Sliced roasted onions and garlicstep 21 | | Spread the onion and garlic over the serving dish.⏱ 10sResultSliced roasted onions and garlic |
| 23 | — | | Take the cling film off the bowl.⏱ 5s |
| 24 | — | | Lift the peppers and aubergines onto the chopping board, leaving their juices in the bowl.⏱ 20sResultSteamed vegetables to peelused in step 28 |
| 25 | — | | Peel off the skins with your fingers and the tip of the knife, and pull out the pepper stalks and seeds.⏱ 4 minResultPeeled peppers and aubergines |
| 26 | — | | Tear the flesh into long strips.⏱ 2 minResultPepper and aubergine strips |
| Total Time | 1 hr 27 min | ||
- Lay the strips over the onions in the serving dish.
- Pour the juices from the bowl over the vegetables.
- Drizzle over the remaining 2 tablespoons of olive oil.
- Sprinkle over the flaky salt.
- Scatter the parsley over the top and serve warm or at room temperature.
| Nutrient | Per serving |
|---|---|
| 243kcal | |
| 4g | |
| 14g | |
| 2g | |
| 27g | |
| 13g | |
| 7g | |
| 589mg |
Escalivada
A classic Catalan dish of charred and slowly roasted vegetables, peeled and torn into strips, dressed with their own juices and olive oil.
What you’ll doYou will roast whole aubergines, red peppers, onions and garlic until the skins blacken and the flesh is soft, then steam the peppers and aubergines under cling film. Everything is peeled and torn into strips, laid in a dish with its juices, and dressed with olive oil, flaky salt and parsley.
Ingredients
- Flat-leaf parsley10 g
- Aubergine600 g
- Red pepper600 g
- White onion300 g
- Garlic clove6 clove
- Extra-virgin olive oil4 tbsp
- Flaky sea salt1 tsp