Authentic home cooking from Spain, with US measurements. 
Esgarraet or Espencat (Escalivada)
Although authentic Valencian esgarraet only uses red bell pepper, at home we usually take advantage of the oven or grill and add eggplant and/or onion.
This dish is called esgarraet because you need to tear the pepper, eggplant, and salt cod into thin strips to prepare it.
It's very popular to eat this in the summer, when these vegetables are in season and at their best flavor.
In Catalonia, you'll also find this salad called Escalivada, but there they add anchovies instead of salt cod.
Either way, you can enjoy a delicious, light summer dinner (or any time of year...)
Esgarraet or Espencat (Escalivada)
Although authentic Valencian esgarraet only uses red bell pepper, at home we usually take advantage of the oven or grill and add eggplant and/or onion.
This dish is called esgarraet because you need to tear the pepper, eggplant, and salt cod into thin strips to prepare it.
It's very popular to eat this in the summer, when these vegetables are in season and at their best flavor.
In Catalonia, you'll also find this salad called Escalivada, but there they add anchovies instead of salt cod.
Either way, you can enjoy a delicious, light summer dinner (or any time of year...)
Open in Cookpad AppSteps
- 1
Wrap the red bell pepper, eggplant (and/or onion) in aluminum foil with a drizzle of olive oil. Roast for 1 1/2 hours at 350°F (180°C).
- 2
Let cool, then peel.
- 3
Slice into thin strips and place on a plate.
- 4
Finely chop the garlic clove.
- 5
Add some salted cod flakes and season with the chopped garlic, a generous drizzle of high-quality olive oil, and salt.
- 6
If you roasted onion, sprinkle with a pinch of white pepper.
- 7
Serve warm—not cold or hot. I like it best this way, served with toasted bread. Fresh cheese also goes very well with it.
Cooksnaps
People also looked for
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
-
Chorizo Goulash, American Style
-
spiceinthebox -
-
-
-
-
-
-
-
-
-
-
