Best Escalivada Recipes

ESCALIVADA (EGGPLANT SALAD WITH ONIONS AND PEPPERS)

Steps:

• Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
• Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
• Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
• In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.

ESCALIVADA AND POLLO A LA ESPAñOLA RECIPE

Steps:

• For the vegetable portion of the dish Escalivada: Bake at 375 for about 40 minutes Before turning on the oven, I suggest steaming the butternut squash. It didn't bake in the time it was supposed to, though all the other veggies were already soft and crisp on top. If I had to do it again, I'd bake it for 20 minutes at 375 or steam it for the same amount of time. Then I'd let it cool so that I could cut it into cubes and remove the skin. All the other vegetables get sliced long-ways; the tomatoes should be chopped, the garlic smashed (the skin stays on). The veggies need to be placed in a large-enough platter so that they're all level and not piled up too high. Basically, everything gets baked together, except for the tomatoes (those don't get added in until the rest of the veggies bake). The olive oil and lemon juice serve as a dressing for the veggies. The veggies get drizzled with olive oil/lemon juice right before the cumin gets sprinkled between the thyme sprigs and veggies. All these aromatic ingredient bake for 25 minutes. After these 25 minutes are over, remove the veggies from the oven and mix-in the chopped tomatoes, then bake all the veggies for another 15 minutes. For the Chicken Dish Pollo A La Española: This dish could be a meal in itself and tastes great with something as simple as white rice. Even if you use chicken breast, they'll still come out moist if you simmer them over a low flame with the pancetta/veggie sauce for a good amount of time. As for the instructions: lightly lather the chicken pieces with paprika, then fry the chicken in 2 TBSP olive oil - cook covered. In another pan, cook the diced pancetta in 1 TBSP olive oil until it starts to get slightly crispy, then add the onion and garlic - mix and cook covered until the onions are soft. Add the green and red bell pepper to the chicken, continue cooking until the chicken is no longer pink. Add the tomatoes and chopped parsley to the pancetta and simmer for 5 minutes, then sprinkle with salt and pepper. Add the tomato/pancetta sauce to the chicken; then simmer the ingredients for at least 30 minutes.

ESCALIVADA

Steps:

• Preheat the oven to 350 degrees. Use about half of the olive oil to rub all the vegetables and place them on a large baking sheet (the tomatoes should be cut side up and the garlic should be tucked underneath the other vegetables so it does not burn). Roast the vegetables, removing the tomatoes after about 15 minutes, the garlic after 30 minutes, the eggplants and peppers after 45 to 60 minutes (depending on their size), and the onions and potatoes after 1 hour. All the vegetables should be softened and golden. As the vegetables are cool enough to handle, peel the garlic and halve it lengthwise. Peel the eggplants and peppers and tear them into thin strips with your fingers.
• Arrange all the vegetables on a large round platter, making an attractive design with the colors. All the pieces should be small enough so that the mixture can be scooped up onto a croute. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle the remaining olive oil over the top and scatter on the parsley. If desired, sprinkle with goat cheese and chopped olives. Place the toasted croutes around the edge of the platter.

ESCALIVADA CON ANCHOAS (ROASTED RED PEPPERS AND EGGPLANT WITH ANCHOVIES)

Steps:

• Preheat your grill or broiler to high heat.
• Roast the eggplants and red bell peppers, whole, as close as possible to the heat source, turning and rotating each piece with kitchen tongs, to achieve an evenly charred exterior. The skin on the eggplants should get a dark toasted color and the bell peppers should be charred with papery layer of black. Put the roasted vegetables in a glass bowl, cover with a kitchen towel and set aside to cool.
• Once the reserved vegetables are cool enough to handle, peel both the peppers and eggplants. Slice the eggplants into long strips. De-seed the peppers and slice them into long strips.
• Combine the peppers and eggplants in a bowl and add 2 to 3 tablespoons olive oil, salt and garlic, if using. Be careful to not over-season with salt because the anchovies are also very salty. Let stand for a minimum of 30 minutes.
• Serve in individual plates or on a platter, family-style. Lay the anchovies across the top of the dish. Finish the dish with a final drizzle of olive oil, a small splash of sherry vinegar and a light sprinkling of sea salt, if using. Serve with grilled crusty bread and some black olives.

ESCALIVADA

Steps:

• Prepare a hot fire in a charcoal grill, or preheat the oven to 500ºF.
• Brush the eggplants, onions, bell peppers, and tomatoes with olive oil.
• If using a grill, place the vegetables directly over the fire and grill, turning frequently, for 15 to 30 minutes, or until the skins blacken and the vegetables are tender.
• The variation in timing depends on the heat of the fire, and some vegetables, such as the tomatoes, may be ready before the others.
• If using an oven, arrange the vegetables on a rimmed baking sheet or in a roasting pan and roast, turning every 10 minutes, for 30 minutes, or until the skins blacken and the vegetables are tender.
• Remove the vegetables from the grill or oven, wrap in newspapers, slip into one or more plastic bags, and let cool for about 1 hour.
• Unwrap the vegetables. Peel the eggplants, peppers, and tomatoes, and peel away the outer layer of the onions. Split the bell peppers in half, discard the seeds and stems, and cut lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl.
• Trim the stems from the eggplants and core the tomatoes, and then cut them into strips of the same size as the pepper strips and add to the bowl. Trim the onions, cut into rings, and add to the bowl along with the garlic.
• Add the 1/3 cup olive oil, season with salt, and toss to mix well. Serve at room temperature.

ESCALIVADA JOSE ANDRES

Steps:

• 1) Heat the oven to 400 degrees F. 2) Take all the vegetables and, using a brush, coat them with a thin film of olive oil. Place them in a baking tray or in a terracotta casserole, and roast the vegetables for 40 minutes. Remove the eggplant, pepper, and tomatoes and set aside. Leave the onion in the oven for another 15 minutes until it too is soft. Remove and set aside. 3) By now the skins of the vegetables will be soft and loose. When cool enough to handle, peel the skins off the vegetables. Seed the pepper and remove the top. Remove the top of the tomato and the eggplant with a knife. 4) Using your hands, tear the pepper into strips and the tomato into three or four pieces. Do the same to the eggplant. With a knife, slice the onion into rings. Mix the vegetables together and place them in a serving dish. Cover them with the 1/4 cup olive oil and the sherry vinegar. Sprinkle with salt and pepper and serve.

GRILLED MACKEREL WITH ESCALIVADA & TOASTS

Steps:

• Heat the grill as hot as it will go. Line the grill pan or a large baking tray with foil. Using a potato peeler, remove most of the skin from the peppers, then remove the seeds and slice into 1cm strips. Toss with the onion and 1 tbsp oil, then grill for 15 mins, stirring halfway, until soft and charring here and there.
• Cut the aubergines into 1cm half moons and brush sparingly with 2 tbsp oil. Lay the slices over the peppers, season well, then grill for 5 mins until golden. Turn the aubergines over, scatter with the lemon zest and rosemary, then grill for 5 mins more until golden and soft in places. Stir the capers and the lemon juice into the vegetables. Season and set aside. Make and chill up to 3 days ahead; the flavours will intensify as it matures. Make sure you serve it just warm, with the parsley folded through it.
• For the toasts and fish, mix the rosemary, crushed garlic, oil and some seasoning. Brush half of this over one side of the ciabatta slices. Mix the chilli into the remainder, then brush over the fish and let it marinate for anything from 5 mins to 1 hr in the fridge. Grill the fish, skin-side up (or barbecue skin-side down), for 4-5 mins, depending on the thickness of flesh, until just cooked through and the skin is crisp. Grill the bread until sizzling and golden. Top the toasts with the escalivada, followed by the fish, and serve with another drizzle oil, if you like.

ESCALIVADA

Steps:

• Preheat oven to 350 degrees F. Rub vegetables all over with half of the olive oil. Arrange on a baking sheet. Tomatoes should be cut-side-up and garlic should be tucked under vegetables to prevent burning. Roast vegetables, removing tomatoes after about 15 minutes, garlic after 30 minutes, and eggplant, peppers, and onions after 45 minutes to 1 hour. All of vegetables should be softened and golden. Set aside to cool. When cool enough to handle, peel garlic and halve it lengthwise. Peel eggplants and peppers and tear into thin strips by hand. (All of the pieces should be small enough to be scooped easily onto a slice of bread and eaten out of hand.) Arrange roasted vegetables on a large platter, making an attractive pattern with the colors. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle with remaining olive oil and sprinkle with basil. Dot with goat cheese and olives. Serve family style with a basket of freshly toasted bread.