Escalivada is a traditional dish from Catalonia. I love it and although there are different recipes, I like this one that probably is not the most rigorous version as I don´t put onion and tomatoes but, I love it!
Also, it can be cooked in a “coca” or flatbread but in some cases, when I cater for private events, if the menu already has bread with other dishes I opt for this version with potato puré and the result is delicious! The key of this dish, from my point of view, to season well the aubergine and the red peppers with salt and garlic and stir-fry for a few minutes until the vegetables get all the flavour from the extra virgin olive oil and the garlic.
Hope you like it!
Ingredients (6 portions)
2 aubergines, 3 red peppers, 2 cloves of garlic, 1 potato, extra virgin olive oil, salt, black pepper
STEP BY STEP
Roast the aubergine and the red peppers on the grill until the skin is burnt.
Put them separately in paper bags and keep them there for about 15 minutes. Roast the garlic until is soft.
When the aubergine and the red peppers cool down a bit, peel them and cut in threads.
Season with salt and extra virgin olive oil, add the roasted garlic and keep them in the fridge.
Boil the potato until is soft. Peel it and smash. Season with a pinch of salt and black pepper and mash until you get a smooth texture.
With a round cutter, plate up the escalivada. First, the potato puree, on top the aubergine and then the red pepper, some extra virgin olive oil on top and enjoy it!