Catalan Escalivada: Roasted Eggplant, Peppers, and Onions

Catalan escalivada is a rustic Mediterranean platter of roasted eggplant, sweet peppers, onions, and tomatoes. After roasting, the vegetables are peeled, torn into strips, and dressed with olive oil, garlic, vinegar, and parsley.

The vegetables become smoky, tender, and naturally sweet in the oven. Serve escalivada as a tapas-style starter, spooned over toasted bread, or alongside grilled fish and beans.

Why You’ll Love Escalivada

• Simple ingredients transformed by roasting.
• Naturally vegan and gluten-free without the bread.
• Excellent warm, cool, or at room temperature.
• Easy to prepare ahead for a mezze or tapas table.

Ingredient Notes

Use firm eggplant, sweet red peppers, and a small onion. Tomatoes add acidity and moisture but can be omitted for a simpler version. Extra-virgin olive oil, garlic, parsley, and sherry vinegar finish the dish.

How to Make Catalan Escalivada

1. Heat the oven and arrange whole vegetables on a lined baking tray.
2. Rub them with olive oil and roast until the skins are charred and the interiors are soft.
3. Cover the hot vegetables briefly so they steam and peel more easily.
4. Remove skins and seeds, then tear the flesh into strips.
5. Arrange on a platter and dress with garlic, olive oil, vinegar, parsley, salt, and pepper.

Serving Suggestions

Serve on toasted bread or as part of a Mediterranean spread with Greek olive bread, Italian peperonata, or Mediterranean baked sardines.

Tips for Deep Roasted Flavor

• Roast vegetables whole to keep their juices inside.
• Do not crowd the tray too tightly.
• Turn vegetables once if one side is browning faster.
• Steam hot vegetables before peeling to make the skins slip off.
• Let the dressed platter rest before serving.

Variations

Add capers, olives, anchovies, or a pinch of smoked paprika. For a heartier plate, top with white beans or tuna. Use red wine vinegar instead of sherry vinegar if needed.

Storage and Reheating

Cool the roasted vegetables promptly and refrigerate them in a shallow airtight container. Use within 3–4 days when refrigerated at 4°C (40°F) or below, following USDA guidance for cooked leftovers. Escalivada is usually served chilled or at room temperature; if reheating, warm it gently.

Frequently Asked Questions

Can I grill the vegetables?

Yes. Grill them over medium heat until charred and tender, turning as needed. The smoky flavor will be especially pronounced.

Do I need to peel the eggplant?

Peel away the charred skin after roasting. A small amount of tender skin may remain, but remove any tough or bitter pieces.

Can I make escalivada ahead?

Yes. The flavors improve after resting. Refrigerate promptly and bring to room temperature before serving.

Is escalivada a salad?

It is often described as a Catalan roasted vegetable salad or vegetable tapas dish. Its soft, dressed texture makes it work like either.

Catalan Escalivada Recipe

Catalan Escalivada is a smoky, silky tapa from Catalonia made by char-roasting eggplant, red peppers and onions until blackened, then peeling and slicing them into tender strips.

Dressed simply with extra virgin olive oil, garlic, sea salt and parsley, it's sweet, smoky and savory — perfect warm or at room temperature with crusty bread, olives or anchovies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Mediterranean

Calories: 165

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 large eggplant
• 2 red bell peppers
• 1 large onion
• 2 ripe tomatoes
• 3 tablespoons extra-virgin olive oil plus more to finish
• 1 garlic clove finely grated
• 1 tablespoon sherry vinegar
• ¼ cup chopped parsley
• Salt and black pepper
• Toasted bread for serving

Equipment

• Large rimmed baking sheet 
• Parchment paper or foil
• Tongs
• Large bowl + plate or foil
• Wooden cutting board and sharp knife
• Small bowl 

Method

 

1. Heat oven to 200°C (400°F). Place eggplant, peppers, onion, and tomatoes on a lined tray and rub with olive oil.
2. Roast 40–60 minutes, turning once, until charred outside and very tender inside.
3. Cover hot vegetables for 10–15 minutes, then peel and remove seeds and stems.
4. Tear vegetables into strips and arrange on a platter.
5. Whisk olive oil, garlic, vinegar, salt, and pepper. Drizzle over the vegetables and finish with parsley.
6. Rest briefly and serve with toasted bread.
7. Nutrition is an estimate and varies with olive oil, bread, toppings, and serving size. This recipe is for general cooking information, not medical or dietary advice.

Video

Notes

 Don’t rinse the peppers after peeling — that smoky juice is flavor. Save it and whisk it into the olive oil. Escalivada tastes even better the next day and keeps 4 days in the fridge. For extra smokiness, char directly over a gas flame or BBQ instead of the oven.

Chef Tip: The black is the point — don’t pull them too early. You want the skins jet-black and papery, the flesh collapsed. Then trap them hot in a covered bowl for 15 minutes. The steam will make the skin slip right off without water, keeping all that sweet, smoky flavor in the flesh.