Authentic home cooking from Spain, with US measurements. 
Escalivada
I've seen escalivada recipes that include tomato, onion, and green pepper. But at home, my mom always made it by roasting eggplant and red bell pepper under the oven broiler. She wanted to char the skin, but these days, cooking them in foil packets is just as good and less work. We used to eat them with pickled sardines, but my grandfather loved to have escalivada with salted sardines.
Escalivada
I've seen escalivada recipes that include tomato, onion, and green pepper. But at home, my mom always made it by roasting eggplant and red bell pepper under the oven broiler. She wanted to char the skin, but these days, cooking them in foil packets is just as good and less work. We used to eat them with pickled sardines, but my grandfather loved to have escalivada with salted sardines.
Open in Cookpad AppSteps
- 1
Wash and dry the red bell pepper and eggplant. Drizzle with olive oil and use your hands to coat the vegetables evenly. Take two sheets of aluminum foil and wrap the vegetables completely. Place them in a preheated oven at 400°F (200°C) for 30 minutes.
- 2
After 30 minutes, remove from the oven and let cool in the foil.
- 3
Once cooled, remove the foil. Peel off the skin and remove the seeds. Slice the vegetables into long strips.
- 4
Season with the four cloves of garlic, peeled. Slice the garlic and sauté in a skillet. Add the vegetables, stir a few times, and pour in a splash of white wine vinegar.
- 5
Let cook for 1–2 minutes to absorb the flavors, then add the juices from the vegetables. Cook a little longer and add salt to taste. Let cool; the flavor will be milder.
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