Escalivada

Escalivada is a Catalan dish of roasted aubergine, red pepper and onion, peeled and dressed with olive oil. It is eaten cold or at room temperature as a starter or as part of a spread on bread.

What it really is

Escalivada is made by roasting aubergine, red bell pepper and onion whole over embers or in a very hot oven until the skins blister and the flesh collapses. The vegetables are then cooled, the skins are rubbed or peeled off, and the flesh is torn or sliced into strips. It is seasoned with salt and dressed with olive oil, and sometimes a little garlic or vinegar is added, depending on the household.

The name comes from the verb escalivar, meaning to cook on embers. It is often confused with pisto or ratatouille, which are stewed in oil with tomato and are served hot. Escalivada is roasted rather than stewed, contains no tomato, and is not cooked in a pan.

How it's served

• Served cold or at room temperature on a plate, often as the first course of a meal in Catalonia.
• Eaten with crusty bread, such as pa amb tomàquet, which is rubbed with tomato and oil.
• Used as a topping for toasted bread or as a side to grilled meat or fish.
• Also served as part of a larger platter with salted anchovies or cured fish, or inside a coca flatbread.

How to write it on the menu

• Name the three vegetables on the menu: aubergine, red pepper and onion, roasted and dressed with olive oil.
• State that the vegetables are charred and peeled, so guests know the texture is soft and smoky.
• Note any garlic or vinegar added to the dressing, as these vary by kitchen.
• No common allergens in the classic version; flag any bread or anchovies served with it.