Cómo hacer escalivada, plato típico catalán de verduras asadas

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can provide similar texture.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: green bell peppers

Green bell peppers are often less expensive and still nutritious.

Preheat the oven to 225 degrees Celsius with top and bottom heat.

Wash and prepare the vegetables: place 2 red bell peppers, 2 eggplants, and 2 onions (1 white and 1 purple) on a baking tray.

Roast the vegetables in the oven for 45 minutes, turning them every 15 minutes.

Once roasted, place the peppers and eggplants in a zip-lock bag or a sealed bag to let them sweat for easier peeling.

Leave the onions in the turned-off oven until completely cool as they are tougher.

After cooling, peel the vegetables: the eggplants should peel easily.

Cut the eggplants into thin strips using your hands.

Peel the peppers, remove the stems and seeds, and cut them into thin strips.

Trim the ends of the onions, peel them, and slice them thinly.

To serve, layer the vegetables: start with a thin layer of mixed onions (half white and half purple), then a layer of eggplant, and finally a layer of peppers.

Drizzle with extra virgin olive oil and sprinkle with Maldon salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary