P
Spanish · Catalonia
Escalivada: Catalan Roasted Vegetables
Escalivada — from the Catalan escalivar (to roast in hot ashes) — is the Catalan preparation of whole eggplant, red pepper, and onion directly on a gas flame or under a broiler until completely charred on the exterior and completely tender within. The charring is as complete as possible — the entire surface is blackened. The peeled vegetables are then dressed with olive oil, garlic, and salt.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
2
eggplant (aubergine)
whole, uncut
Your own market
2
red peppers
whole, uncut
Not yet stocked in British Columbia
2
onions
whole, unpeeled
Your own market
For dressing
olive oil
extra-virgin
Your own market
garlic
peeled
Your own market
salt
Your own market
II
The Method
1
Set the vegetables — eggplant, red peppers, and onions — directly over a gas flame or under a broiler. Turn them regularly so that every surface is exposed to the heat. Continue until the entire exterior is blackened and the eggplant yields completely when pressed with a finger. No surface should remain pale or merely blistered.
2
Transfer the charred vegetables to a board. While they are still warm, peel away the blackened skin in sheets. Work promptly — if the vegetables cool and contract, the skin will adhere and resist removal.
3
Tear or separate the peeled vegetables into portions. Dress with olive oil, garlic, and salt. Allow the dressed vegetables to rest at room temperature; the flavours develop as they sit. The dish is ready when the oil and juices have mingled and the vegetables carry a rounded, smoky depth on the palate.
III
Quality Hierarchy
01
Reserve — Vegetables from a wood-fire or charcoal hearth, where the ash itself contacts the skin as the original Catalan escalivar intended; the smoke penetrates more deeply than any domestic flame.
02
Estate — Locally grown, in-season eggplant, red peppers, and onions cooked directly on a strong gas flame — maximum char, minimum moisture loss.
03
Market — Good-quality supermarket vegetables charred under a broiler on the highest setting; slightly less intensity of smoke but fully acceptable.
04
House — Any available eggplant, pepper, and onion finished under a moderate broiler — the result is edible but the defining char is reduced and the smoky character correspondingly diminished.
IV
Sensory Tests
◇Sight. The entire surface of each vegetable is blackened; no patch remains merely blistered or pale.
◇Touch. The eggplant collapses completely when pressed — there is no resistance at the centre.
◇Touch. The charred skin lifts away in sheets while the vegetable is still warm.
◇Smell. A deep, sweet smoke rises from the flesh as the skin is peeled back.
◇Where it lives or dies. The dish lives or dies on the completeness of the char: every surface must be fully blackened and the eggplant entirely soft within before the heat is withdrawn.
Pillar V
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VI
What to Pour
The pairing
Whisky
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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