Escalivada is a traditional vegetable dish from the Catalonia region of Spain. The name derives from the Catalan verb ‘escalivar’, which means ‘to cook in the ashes’ and this grilling of the vegetables over live fire is an essential element of the flavour profile. The method adds smoky, charred flavours and enhances the natural sweetness of the ingredients. A typical combination of vegetables is aubergines, peppers and onions, but garlic and tomatoes are also often added. Regional olive oil is an important component of escalivada too, dressing the vegetables and uniting their flavours. It is served with allioli and coca, a traditional, homemade Catalan flatbread.
What is the history of escalivada?
The secret to the success of escalivada lies in its simplicity; at its most basic it contains just a few vegetables, which, when cooked with care over fire, combine to produce something more than the sum of its parts. It is likely the dish originated in Pyrenean farming communities, where its ease of production, affordability and cooking method made it an easy yet delicious option for hard working people.
How to cook escalivada
Metric
Imperial
- 2 red peppers
- 1 medium aubergine
- 2 shallots
- Carapelli Extra Virgin Olive Oil to taste
- sherry vinegar to taste
Prepare a barbecue for cooking over direct heat
Rub the whole aubergine and peppers with a little oil and season with salt
Place the shallots, peppers and aubergine directly over the coals and cook until they are completely blackened, turning occasionally to ensure they are evenly cooked
Once blackened, place into a bowl and cover tightly, to allow the vegetables to continue steaming and softening for 10 minutes
Peel the vegetables and discard the seeds, trimmings and the majority of the skins (it’s OK if there are some black bits remaining)
Chop the peppers and aubergine into small strips, roughly 4 cm in lengths. Peel the shallots and chop them lengthwise into quarters and arrange all the vegetables on a serving plate
Season the vegetables with salt and pepper and drizzle liberally with extra virgin olive oil. Splash over a little sherry vinegar to taste and serve with some bread and allioli
What is escalivada served with?
Escalivada is traditionally served with allioli, a pungent garlic mayonnaise made with extra virgin olive oil. It’s simple to make your own allioli at home, and it will taste so much better than a shop bought version. Try our recipe for allioli below.
Metric
Imperial
- 1 egg yolk
- 3 garlic cloves, grated to a paste
- 1 tbsp of lemon juice
- 100ml of vegetable oil
- 100ml of Carapelli Extra Virgin Olive Oil
To make the allioli, mix the egg, garlic and lemon juice and a pinch of salt together with a whisk
Slowly drizzle in the vegetable oil a drop at a time, whisking all the time, until a thick, pale yellow emulsion forms. Once the oil and egg yolks begin to emulsify, you can add the oil slightly faster
Once all the vegetable oil has been incorporated, add the olive oil in a steady stream, whisking constantly. Taste, and adjust seasoning as needed, then set aside
What else can you add to escalivada?
While many versions of escalivada are as simple as those above, there are other vegetables that will also work, such as tomatoes. Whole garlic cloves can also be roasted on the barbecue - simply chop the tip off a whole bulb of garlic to reveal the cloves, then drizzle with olive oil and wrap in foil. Place on the barbecue away from direct heat and roast until soft, around 40 minutes.
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