Authentic home cooking from Spain, with US measurements. 
Escalivada
Escalivada is a traditional dish from Catalan cuisine, typically made with roasted bell peppers, eggplant, onions, and sometimes potatoes. In this version, I’ve also added tomatoes and a whole head of garlic sliced in half.
In some regions of Valencia, such as La Marina and Alcoyano, it’s called "espencat," and in other areas it’s known as "esgarradet" or "esgarradeta," like in Ribera or La Costera. Usually, this name refers to a dish that combines escalivada with salted cod (which is called "esqueixada" in Catalonia).
Escalivada is often served on its own as an appetizer, sometimes with cured meats, cheeses, or anchovies. It can also be served as a side for meat dishes or used to top a coca de recapte.
https://cookpad.wasmer.app/es/recetas/1364788-coca-de-recapte?via=profile
I haven’t specified the number of servings because it’s hard to estimate, as I use escalivada in several recipes, either as a side or as the main ingredient.
Escalivada
Escalivada is a traditional dish from Catalan cuisine, typically made with roasted bell peppers, eggplant, onions, and sometimes potatoes. In this version, I’ve also added tomatoes and a whole head of garlic sliced in half.
In some regions of Valencia, such as La Marina and Alcoyano, it’s called "espencat," and in other areas it’s known as "esgarradet" or "esgarradeta," like in Ribera or La Costera. Usually, this name refers to a dish that combines escalivada with salted cod (which is called "esqueixada" in Catalonia).
Escalivada is often served on its own as an appetizer, sometimes with cured meats, cheeses, or anchovies. It can also be served as a side for meat dishes or used to top a coca de recapte.
https://cookpad.wasmer.app/es/recetas/1364788-coca-de-recapte?via=profile
I haven’t specified the number of servings because it’s hard to estimate, as I use escalivada in several recipes, either as a side or as the main ingredient.
Open in Cookpad AppSteps
- 1
Wash all the vegetables, dry them, and arrange them in a baking dish as you like. Rub the bell peppers with olive oil and sprinkle salt over all the vegetables. Place the dish in an oven preheated to 350°F (180°C).
- 2
Roast for about 30 minutes, then turn the vegetables over and continue roasting until they are tender. Remove from the oven and let them cool so you can peel and seed them.
- 3
Do the same with the potatoes. If you’re eating them right away, you can serve them with aioli. If not, store them in an airtight container until you’re ready to enjoy.
- 4
Once the vegetables are cool, peel and seed them. Cut them into strips and place them in a bowl.
- 5
Mix, add salt, and drizzle generously with olive oil. I like to set aside the onion and garlic cloves to use in other recipes. Chop the onion finely and cover with olive oil and salt as well.
- 6
Peel the tomatoes and add them to the peppers and eggplant.
- 7
When ready to serve, mix all the ingredients and arrange them on a platter so everyone can help themselves. Serving on slices of rustic country bread with anchovies is especially delicious.
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