Escalivada
2 servings
60 minutes
Escudella is a traditional dish of Spanish cuisine, especially popular in Catalonia. It is a simple yet delightful appetizer made from roasted vegetables soaked in aromatic olive oil and spices. Its origin is linked to the rural regions of Spain where fresh seasonal produce was roasted over an open fire. The flavor of escudella is rich and deeply vegetable-like, with the gentle sweetness of roasted peppers, the softness of eggplant, and a hint of garlic spiciness. The cooled vegetables are peeled and served in layers to create a play of textures. Often complemented with olives, anchovies or fresh cheese, it becomes a versatile dish that can be served as an independent appetizer, side dish or base for tapas. Escudella pairs perfectly with crusty bread and a glass of good Spanish wine.
1
Wash and dry the vegetables with a paper towel. Puncture the eggplant in several places with a fork. Peel the onion and cut it in half if it's large. Separate the garlic into cloves but do not peel.
- Eggplants: 1 piece
- Onion: 1 piece
- Garlic: 1 head
2
Place the vegetables (except for the tomato) in a baking dish, drizzle with olive oil, and put in a preheated oven at 200°C for one hour. After 30 minutes of cooking, add the tomato. Half an hour in the oven will be more than enough for it, and it won't turn to mush.
- Olive oil: 70 ml
- Tomatoes: 1 piece
3
Remove the vegetables from the oven and transfer them to a plastic container or thermal bag. Seal tightly and let cool for 40 minutes. After that, the skin can be easily removed.
4
Cut the peeled eggplant into fibers, slice the pepper into strips, and cut the tomato and onion into four parts. Additionally, layer the onion. Leave the garlic in cloves.
- Eggplants: 1 piece
- Red sweet pepper: 1 piece
- Tomatoes: 1 piece
- Onion: 1 piece
- Garlic: 1 head
5
Serve in a culinary ring or in a deep dish in layers. Drizzle each layer with olive oil, salt, and pepper. For simpler serving, you can just place the vegetables on a flat plate and season with olive oil, salt, and spices. Additionally, this appetizer is sometimes complemented with sliced olives and pickled anchovies or fresh cheese.
- Olive oil: 70 ml
- Salt: to taste
- Ground black pepper: to taste