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.
- **The char completeness:** Every surface should be as charred as possible without the vegetable collapsing. The eggplant should be completely soft when pressed. - **Peeling technique:** The charred skin peels away in sheets while the vegetable is still warm — cold vegetables have contracted and the skin adheres. - **Serving temperature:** Room temperature or slightly warm, never hot. The flavours develop as the dressed vegetables sit.
Spain: The Cookbook