Escalivada
A Spanish roasted vegetable dish layered with charred eggplant, peppers, tomatoes, and onions, finished with garlic and olive oil. Simple, smoky, and completely vegan.
- Total time
- 45 min
- Servings
- 2
- Calories
- 210
- Protein
- 3g
Ingredients
- 1 medium (about 12 oz) eggplant
- 1 large red bell pepper
- 1 medium yellow onion
- 2 medium ripe tomato
- 3 cloves garlic cloves
- 4 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Set the oven to 425°F and wait until the heating indicator light or beep tells you it has finished preheating, about 10 minutes.
- 2
Trim the stem end off the eggplant and discard it, then cut the eggplant lengthwise into slices about 3/8-inch thick, like cutting slices of bread, to create 4–5 long planks.
- 3
Cut the red bell pepper in half from stem to base, cutting straight down through the center, then remove and discard the stem and seed interior.
- 4
Trim the root end off the onion, then cut the onion lengthwise from top to base into slices about 3/8-inch thick, so the layers stay attached at the root side.
- 5
Cut each tomato in half equatorially (through the widest part), cutting straight across so you have flat sides on each half.
- 6
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—then place in a small bowl and set aside.
- 7
Arrange the eggplant slices, red pepper halves, onion slices, and tomato halves on a large sheet pan in a single layer without overlapping or stacking.
- 8
Drizzle 3 tablespoons of olive oil evenly over all the vegetables, then sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
- 9
Roast in the oven at 425°F for 35–40 minutes, until the vegetables are soft when pierced with a fork and the edges turn dark golden brown or slightly blackened.
- 10
Remove the sheet pan from the oven using oven mitts and let the vegetables cool for 5 minutes until cool enough to handle.
- 11
Peel the cooled eggplant slices by pinching the skin at one edge and pulling it off in strips, discarding the skin and leaving the soft flesh.
- 12
Peel the red pepper skin off by rubbing it gently with your fingertips or a cloth, discarding the blackened skin and leaving the soft pepper flesh.
- 13
Arrange the peeled eggplant, pepper, onion, and tomato on a serving platter in layers or a casual pile, creating a colorful, rustic presentation.
- 14
Scatter the minced garlic evenly over the top of the vegetables, then drizzle with the remaining 1 tablespoon of olive oil.
- 15
Let the dish rest for 15 minutes at room temperature so the flavors blend and the olive oil infuses into the vegetables before serving.
Tools you’ll need
- oven
- large sheet pan
- cutting board
- chef's knife
- small bowl
- oven mitts
- serving platter
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