Traditional Catalan Escalivada
Escalivada·(es-kah-lee-VAH-dah)
MEAL PREP
**Naturally Whole30 / Traditional Catalan.** The best dishes in traditional European cooking were invented by people who were entirely too busy to cook. Escalivada was born in the Pyrenees mountains, created by Catalan farmers who tossed whole vegetables into the dying embers of a wood fire and went back to tending their flocks. They didn't have time to peel, dice, or baby a skillet, and neither does the modern cook. This is a masterclass in hands-off flavor building. By roasting the vegetables completely whole at high heat, the tough outer skins act as little pressure cookers, while the insides collapse into a sweet, smoky, jammy masterpiece. A massive Sunday batch left to marinate in its own olive oil tastes even better by Tuesday.
Ingredients
- eggplants2 med
- red bell peppers3 large
- yellow onions2 med
- garlic1 med head
- extra virgin olive oil1/4 cup
- sherry vinegar1 tbsp
- flaky sea salt1/2 tsp
Method
- 01
Preheat the oven to 400°F and wash the eggplants and bell peppers.
Pat them dry but do not peel them, and do not cut the stems off. Leave the onions completely unpeeled, simply brushing off any loose dirt.
- 02
Roast the whole vegetables on a large, rimmed baking sheet for 45 to 60 minutes.
The rim is critical to catch the juices. Rub the eggplants, peppers, and garlic lightly with a little olive oil. Halfway through, use tongs to flip the vegetables until they look deflated, wrinkled, and heavily charred on the outside. The onions might take the full hour.
- 03
Transfer the hot peppers and eggplants to a large bowl and cover tightly to sweat.
Use plastic wrap, a silicone lid, or foil, and let them sit for 15 minutes. This creates a steam bath that separates the charred skin from the flesh, making peeling effortless.
- 04
Peel the charred skins off the peppers and eggplants and tear the flesh into long, rustic strips.
Pull the stems off. The skins should slip right off in sheets. Do not rinse them under water, or you will wash away the smoky flavor. Peel the papery skins off the onions, cut them in half, and slice them into strips. Squeeze the roasted garlic cloves out of their skins.
- 05
Transfer the torn vegetables to a container and toss with the accumulated juices, olive oil, vinegar, and salt.
Pour every drop of liquid from the roasting pan and the sweating bowl over the top. Drizzle with the remaining olive oil and sherry vinegar, seasoning generously with flaky sea salt.
Notes
The secret is in the juice.
The native Catalan way to dress this dish relies entirely on the natural liquids the vegetables exude during roasting, emulsified with the olive oil. Do not discard the liquid in the bottom of the pan; it is liquid gold.
Check the label on your vinegar.
If you are using Sherry vinegar or Red Wine vinegar, check your labels. Authentic vinegars are perfectly compliant, but some cheaper commercial brands sneak in caramel color or added sulfites and sugar to fake the aging process. Look for a brand where the only ingredient is the vinegar itself.
Do not fear the char.
If the skins of the peppers are turning black and blistering in the oven, you are doing it exactly right. The flesh inside is protected and sweetening rapidly.
Serve at room temperature.
Escalivada is traditionally served at room temperature or slightly chilled, making it the ultimate meal-prep side. Store it in an airtight container in the fridge for up to 5 days. The olive oil will marinate the vegetables, and the flavor will deepen significantly by Tuesday.
From Whole30 10 Minute Meals.