Authentic home cooking from Spain, with US measurements. 
Escalivada with My Special Touch
Here’s a new recipe for a roasted pepper, eggplant, tomato, and onion salad. My mom always made this dressing whenever she roasted peppers. This salad is perfect for the coming summer. Escalivada can be served as an appetizer, starter, or salad. It’s delicious—you can also make toast, top it with some escalivada, add salted anchovies, and some stuffed olives. Enjoy!
Escalivada with My Special Touch
Here’s a new recipe for a roasted pepper, eggplant, tomato, and onion salad. My mom always made this dressing whenever she roasted peppers. This salad is perfect for the coming summer. Escalivada can be served as an appetizer, starter, or salad. It’s delicious—you can also make toast, top it with some escalivada, add salted anchovies, and some stuffed olives. Enjoy!
Open in Cookpad AppSteps
- 1
Preheat the oven to 400°F (200°C) with only the lower heat on.
- 2
Wash and dry the peppers, then rub them with oil. Place them on a baking sheet. Wrap the eggplant and onions separately in aluminum foil, as they take longer to cook.
While roasting, turn the peppers, onions, and eggplant occasionally so they cook evenly. The peppers will finish first; once done, place them in a covered pot to steam, which makes them easier to peel.
- 3
Once everything is roasted, peel the peppers, eggplant, tomatoes, and onions.
Slice all the vegetables into strips and reserve the juices from the peppers.Place the vegetables in a serving dish. In a mortar, crush the garlic with a little salt and the oregano. When well mashed, add it to the vegetables. Add a generous drizzle of olive oil, sherry vinegar to taste, the reserved pepper juices, and the olives. Mix well, taste for salt, and it’s ready to serve.
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