Spanish Escalivada (Roasted Eggplant & Pepper Salad)

Allergens: Naturally Gluten-Free | Dairy-Free | Nut-Free | Vegan | Low-Carb Friendly

Cuisine: Spanish (Catalan)

Escalivada is a traditional vegetable dish from Catalonia and the eastern regions of Spain. Its name comes from the Catalan word escalivar, meaning “to cook in ashes,” referring to the old method of roasting vegetables directly over embers.

At its core, Escalivada is a celebration of simplicity: whole vegetables roasted until soft, smoky, and sweet, then peeled and dressed with olive oil and salt. It is served as a salad, a tapa, or a side dish, and often paired with grilled fish, cured meats, or crusty bread. In Mediterranean home cooking, Escalivada represents seasonal eating, frugality, and respect for ingredients.

Recipe Details

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Kitchen Equipment

Oven or grill
Baking tray
Aluminum foil or parchment paper
Knife and cutting board
Mixing bowl
Tongs

Ingredients

2 large eggplants
2 red bell peppers
1 small onion (optional, traditional in some regions)
3 tbsp extra-virgin olive oil
1 tsp sea salt (or to taste)
Freshly ground black pepper (optional)
1 clove garlic, finely grated or rubbed on serving plate (optional)

Instructions

Preheat oven to 220°C (425°F).
Place eggplants, peppers, and onion (if using) whole on a baking tray.
Roast for 40–45 minutes, turning once, until skins are blistered and flesh is very soft.
Transfer vegetables to a bowl and cover loosely to steam for 10 minutes.
Peel off skins, remove seeds, and tear vegetables into long strips.
Arrange on a serving plate, drizzle with olive oil, and season with salt.
Add garlic if using, and finish with black pepper if desired.

Dietary Substitutions & Allergen Swaps

Low-Carb: Naturally low in carbohydrates.
Oil-Free: Roast vegetables dry and finish with lemon juice.
Garlic-Free: Omit garlic and rely on olive oil and salt.
Nightshade-Free: Replace peppers with zucchini or fennel.

Chef’s Tips

Roast vegetables whole for maximum sweetness and minimal bitterness.
Do not chop before roasting—this dries them out.
Escalivada improves after resting 1–2 hours at room temperature.
Use high-quality olive oil; it is the main seasoning.

Wine & Beverage Pairing

Pair with a Spanish Garnacha Blanca, Albariño, or a light Cava. Non-alcoholic options include sparkling water with citrus or chilled herbal tea.

Nutrition Facts (Estimated)

Nutrient	Per Serving
Calories	130 kcal
Protein	2 g
Carbohydrates	10 g
Fat	9 g
Fiber	4 g
Sodium	290 mg

Frequently Asked Questions

Can I make Escalivada ahead?
Yes. It keeps well refrigerated for up to 3 days and tastes better as flavors develop.

Is this served hot or cold?
Traditionally served at room temperature.

What can I serve it with?
Grilled fish, eggs, roasted meats, or as a topping for sourdough or flatbread.

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