A colorful and robustly-flavored
grilled vegetable dish that originates from the Catalonia region of
1 eggplant — sliced lengthwise into
2 red peppers — deseeded and halved lengthwise
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ garlic clove — minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ tablespoon finely chopped fresh flat-leaf parsley
PREHEAT oven broiler (griller) to high.
PLACE the eggplant slices on a baking tray and brush both sides with
1 tablespoon of olive oil. PLACE the red peppers (skin side up) on
the same tray and put the tray directly under the broiler. COOK the
eggplant and red peppers for 10 minutes, turning the eggplant slices
(not the pepper) halfway through cooking. REMOVE the charred red
peppers and wrap in plastic wrap or foil for 5 minutes to allow the
steam to loosen the skin from the pepper flesh. WHILE the peppers
steam, carefully peel the skin off the eggplant slices and cut the
flesh into strips. PEEL off the blackened red pepper skins and slice
the flesh into strips. MIX together the remaining 2 tablespoons of
olive oil with the red wine vinegar, garlic, salt, pepper and
parsley until combined. DRIZZLE the dressing evenly over the
eggplant and red pepper strips, and gently toss to combine.
Serving ideas: Escalivada is usually served as a side dish
for grilled fish, seafood or meat, but it also makes a tasty tapas
dish, with toothpicks to skewer the succulent vegetable morsels.
It’s also wonderful served as a bruschetta or pizza topping, or as a
panini or calzone filling, and tastes delicious tossed with pasta,
especially when combined with a can of good-quality tuna. Escalivada
can also be added to stews, and stirred into risottos.