Escalivada (Catalan pronunciation: [eskaliˈβaða]), also sometimes transcribed in Spanish as escalibada,[1] is a traditional dish from Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables.[2] It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.[3]

Escalivada

Alternative names	Escalibada
Place of origin	Spain
Region or state	Catalonia
Main ingredients	Eggplants, bell peppers, olive oil, onions, tomatoes,
Media: Escalivada

The name comes from the Catalan verb escalivar, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.[1][4][5]

The dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled.[1] Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.[1]

The dish may be served as tapas,[1] as a relish for grilled meats[1] or fish such as tuna,[6][7] with anchovies or olives in a salad,[1] or as a topping for coca (Catalan flat bread, somewhat similar to a pizza).[1]

References

На других языках

[es] Escalivada

[ru] Эскаливада