A while back, my father-in-law was manning the barbecue, like he always does.
Guy’s a pro. Flames, smoke, sizzling meat—it’s his domain. Among the usual suspects—chorizo, butifarra, sardines—he threw a few whole aubergines straight onto the embers. No grill, no foil, just right into the fire.
I was intrigued. Already imagining the soft, smoky flesh turned into something familiar—baba ganoush, maybe? Or that Ottolenghi dish my mother won’t stop talking about, with tahini, yogurt, pomegranate seeds, the whole fancy spread.
But when he finally pulled them off the heat?
- No tahini.
- No yogurt.
- No seasoning.
Just rough chunks in a bowl, drowned in olive oil. That was it. I was horrified. Surely, this was a mistake? Some tragic oversight?
Nope.
That, my friends, was my first introduction to escalivada.
Introducing…Escalivada
Escalivada one of those rustic, no-frills dishes that’s all about letting good ingredients do their thing. The name comes from the Catalan word escalivar, which means “to cook in ashes or embers.”
Pretty much sums it up.
Traditionally, it’s a mix of aubergine, red peppers, and onions, sometimes tomatoes. They’re roasted until the skins are blackened and the insides collapse into smoky, silky perfection. Then, they’re peeled, sliced into strips, and—this part is crucial—drenched in good olive oil. Maybe a sprinkle of sea salt. Nothing more.
The result?
A dish that tastes like summer—deep, smoky, slightly sweet, ridiculously simple.
Since that first encounter, I’ve seen escalivada everywhere.
Fancy restaurants serve it all dressed up, with char-grilled aubergines and sweet red peppers arranged like a painting. It shows up on coca (Catalan flatbread), in tapas bars, even pre-packaged in supermarkets.
And at our own gatherings? It’s a hit. English friends in particular go nuts for it. One even claimed it was better than the lobster paella we splurged on—which, honestly, felt a little disrespectful to the lobster, but I digress.
How to Make Escalivada
The beauty of this dish? It’s as simple as it gets. Just a few ingredients, but the magic is in the char and the olive oil. No shortcuts.
Ingredients (Serves 4)
- 2 large aubergines
- 2 large red bell peppers
- 1 large onion (or 2 smaller ones)
- 2 medium tomatoes (optional)
- 4 tbsp extra virgin olive oil (don’t skimp)
- Sea salt, to taste
Cooking Methods
1. Barbecued Escalivada (The Trad. Way)
Prep time: 5 minutes
Cooking time: 30-40 minutes
- Place whole aubergines, peppers, and onions directly on the grill over hot embers. Let them char, turning now and then.
- Once the skins are blackened and the veggies feel soft (about 30-40 minutes), pull them off the heat and let them cool.
- Peel off the charred skins, discard the stems.
- Slice into strips, toss in a dish, drown in olive oil, and sprinkle with salt. Done.
2. Oven-Roasted Escalivada (For When You’re Indoors)
Prep time: 5 minutes
Cooking time: 45-50 minutes
- Preheat oven to 200°C (400°F).
- Place whole aubergines, peppers, onions, and tomatoes on a baking tray. Prick the aubergines so they don’t explode.
- Roast for 45-50 minutes, turning halfway through.
- Once cool, peel, slice, and drown in oil and salt.
3. A la Plancha (Griddle Pan Escalivada, aka Speed Mode)
Prep time: 5 minutes
Cooking time: 20 minutes
- Slice aubergines, peppers, and onions into thick strips.
- Heat a griddle pan over high heat. Lightly brush with olive oil.
- Grill the vegetables in batches, pressing them down. Cook for 5-7 minutes per side until charred and soft.
- Assemble, oil-drench, salt-sprinkle. You know the drill.
What to Eat Escalivada With
The beauty of escalivada is its versatility. Pile it on crusty bread (pro tip: rub the bread with garlic first). Serve it with grilled meats. Layer it with manchego cheese or jamón ibérico. Spoon it over roasted potatoes. Fold it into an omelette. Or just eat it straight from the dish with a fork. No rules.
It also plays ridiculously well with seafood—think grilled prawns, octopus, or a simple fillet of fish.
However you serve it, just remember: Don’t be alarmed when someone practically bathes it in olive oil.
That’s part of the magic.
That’s how it’s done.