Escalivada

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]

Escalivada

Alternative names	Escalibada
Place of origin	France, Spain
Region or state	Catalan Countries
Main ingredients	Eggplants, bell peppers, onions, tomatoes, olive oil
Media: Escalivada

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] It is also a common side for pa amb tomàquet (bread with tomato) or truita de patates (potato omelette), often served in typical Catalan households.