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Catalan Escalivada - Roasted Vegetables from the Tray with Olive Oil

Aubergines, peppers and onions, in the oven until they turn sweet and the skin peels away. The name comes from Catalan escalivar: to cook in the embers. Four ingredients, an hour in the oven, nothing to do in between.

Catalan Escalivada - Roasted Vegetables from the Tray with Olive Oil

Ingredients

Instructions

  1. Heat the oven to 220 degrees, conventional.
  2. Put aubergines, peppers and the halved onions on a tray unpeeled - no seasoning, no oil.
  3. Roast for 50 to 60 minutes until the skins blister dark all over and the aubergines collapse. Turn once.
  4. Transfer the hot vegetables to a bowl, cover and let them rest for 15 minutes - the steam loosens the skins.
  5. Peel off the skins, remove the seeds and tear the flesh into strips with your fingers rather than cutting it.
  6. Collect the juices that ran out, whisk them with olive oil, raw garlic and salt and pour over the vegetables. Serve lukewarm or cold.

Gerissen statt geschnitten

A torn fibre has a far larger, uneven surface than a clean knife cut. Oil and juices cling to it instead of running to the bottom of the plate - the same reason rough-surfaced pasta holds more sauce.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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