Escalivada

Name: Escalivada
Prep time: 70 min
Cook time: 50 min
Yield: 4
Cuisine: Española
Ingredients: 2 red bell peppers; 2 tomatillos, ripe; 1 eggplant; 2 onions; 4 cloves garlic; 1/2 cups extra virgin olive oil; salt and pepper

Clarissa Jimenez

Escalivada is a typical dish from Catalonia and Valencia that is quite practical on hot days. You can eat it alone or accompany it with meats, fish, bread, etc. I like to prepare it and let it rest until the next day, because I have noticed that resting enhances the flavor.

Reviewed by Editorial Team of Kiwilimón

Published: 14-08-2017

Preparation

20 mins

50 mins

Low

Wash all the vegetables well. Preheat the oven to 200°C. Peel and chop the garlic. Place the vegetables in the baking tray and add a good splash of olive oil. Place the tray in the oven and let it cook for about 50 minutes to an hour, until the vegetables are well roasted. Once the vegetables are roasted, take the tray out of the oven and let them cool a bit. Peel all the vegetables and cut them into strips. Place them in a tray and mix well, add salt and pepper, the garlic, and a splash of olive oil. Serve at room temperature, or leave it in the fridge and serve cold.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

98.7

kcal

4.94%

Carbohydrate, by difference

6.7

2.23%

Protein

Total lipid (fat)

12.31%

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100

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Tips

The cooking time will depend a lot on the power of your oven, watch that the vegetables do not burn. You can serve it as a starter or as a main dish. You can add chopped parsley.

Escalivada

Ingredients

Preparation

Nutritional information

Tips

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