Classic Catalan Escalivada

Name: Classic Catalan Escalivada
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 medium eggplants; 2 whole red bell peppers; 2 whole medium onions; 2 tablespoons extra virgin olive oil; Salt to taste; Fresh parsley, chopped for garnish

This smoky, sweet, and savory dish of roasted vegetables is a true staple of Catalan cooking.

By Daily Recipes Book· 🌍 Spanish· July 14, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

1 hour 15 minutes

Total

1 hour 30 minutes

Serves

Escalivada is a classic dish from the Catalonia region of Spain. It features eggplant, red bell peppers, and onions that are roasted until they are perfectly tender and sweet. The name comes from the word for cooking in ashes, which is how this dish was originally prepared over wood fires.

Today, you can easily make this at home using your oven. It is a wonderful way to enjoy fresh, seasonal produce. Because the flavors deepen as they sit, it is a perfect dish to prepare on the weekend and enjoy throughout the week.

Ingredients

2 medium eggplants
2 whole red bell peppers
2 whole medium onions
2 tablespoons extra virgin olive oil
Salt to taste
Fresh parsley, chopped for garnish

Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil.
2
Pierce the eggplants all over with a fork or the tip of a knife.
3
Place the eggplants, red bell peppers, and unpeeled onions onto the baking sheet.
4
Roast the vegetables for about 25 minutes, then flip the red bell peppers.
5
After 30 minutes, flip the eggplants.
6
After 45 minutes, remove the peppers from the oven and place them in a bowl. Cover the bowl with a plate to help them steam while cooling.
7
Leave the eggplants and onions in the oven for another 15 to 25 minutes until they are very soft and can be easily pierced with a knife.
8
Remove the pan from the oven and let all the vegetables cool down until they are safe to handle.
9
Peel the charred skins from the peppers, eggplants, and onions, removing any seeds or stems.
10
Slice all the roasted vegetables into half inch strips.
11
Arrange the strips on a plate, drizzle with olive oil, sprinkle with salt, and top with fresh parsley.

💡 Tips

Serve this dish at room temperature or chilled as part of a tapas spread. You can store leftovers in an airtight container in the refrigerator for several days because the flavors actually improve after sitting overnight.

#Vegetarian #Healthy #Gluten Free #Vegan

Made this recipe? Let us know how it went.