Go Back
Catalan Escalivada: Roasted Eggplant, Peppers, and Onions

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
Cook Time 50 minutes
Total Time 1 hour 3 minutes
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.