Escalivada

Escalivada, sometimes spelled as escalibada, is a delightful traditional dish from Catalonia, Valencia, Murcia, and Aragón. This dish centers around smoky grilled vegetables, typically roasted eggplant and bell peppers. These vegetables are seasoned with olive oil and often enhanced with onions, tomatoes, minced garlic, and a pinch of salt. The name "escalivada" originates from the Catalan word "escalivar" which means "to cook in ashes" hinting at the traditional method of cooking the vegetables in the embers of a wood fire.

To prepare escalivada, you can grill the vegetables outdoors on a grate until they’re charred and tender, or cook them whole directly on glowing coals before peeling off the skin. If you're working indoors, try charring the eggplant on a gas burner and broiling the other vegetables.

Escalivada is incredibly versatile. You can serve it as tapas, use it as a relish for grilled meats or fish like tuna, or mix it with anchovies or olives in a salad. It also makes a fantastic topping for coca, a Catalan flatbread that is somewhat similar to pizza.