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Catalan traditional smoky grilled vegetable dish From Wikipedia, the free encyclopedia
Escalivada (Catalan pronunciation: [əskəliˈβaðə]; Spanish pronunciation: [eskaliˈβaða]), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada,[1] is a traditional dish from Roussillon, Catalonia, València, Murcia and Aragón of smoky grilled vegetables.[2] It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.[3]
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Alternative names | Escalibada |
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Place of origin | France, Spain |
Region or state | Catalan Countries |
Main ingredients | Eggplants, bell peppers, onions, tomatoes, olive oil |
The name comes from the Catalan verb escalivar, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.[1][4][5]
The dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled.[1] Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.[1] as a relish for grilled meats[1] or fish such as tuna,[6][7] with anchovies or olives in a salad,[1] or as a topping for coca (Catalan flat bread, somewhat similar to a pizza).[1]
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