🇪🇸 Spain recipe
Escalivada
A Catalan and Aragonese dish of smoky fire-roasted vegetables that takes its name from the verb 'escalivar,' meaning to cook in hot ashes. Aubergines, red peppers, onions, and sometimes tomatoes are charred whole over flame until their skins blacken and their flesh turns silky and sweet. Peeled, torn into strips, and dressed simply with olive oil and salt.
Prep10 mins
Cook50 mins
Serves4
Difficultyeasy
Ingredients
- 2 large aubergines
- 3 large red peppers
- 2 large onions, unpeeled
- 4 ripe tomatoes
- 4 garlic cloves, unpeeled
- 80ml extra virgin olive oil
- 2 tablespoons sherry vinegar
- Coarse flaky sea salt
- Fresh flat-leaf parsley for garnish
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 140
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 10 g
