Best 4 Escalivada Eggplant Salad With Onions And Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Discover the vibrant flavors of Catalonia with Escalivada, a delightful salad of roasted vegetables that captures the essence of the Mediterranean. This symphony of colors and textures features tender eggplant, sweet peppers, and succulent onions, all roasted to perfection and combined with a tangy vinaigrette. Indulge in this versatile dish as a standalone salad, a delectable side, or a flavorful topping for grilled meats and fish. Embark on a culinary journey as we delve into the traditional and modern interpretations of Escalivada, providing a selection of recipes that cater to diverse tastes and preferences. Explore the classic Catalan recipe, where the vegetables are roasted over an open fire, infusing them with a smoky aroma. Discover variations that incorporate fresh herbs, tangy capers, and luscious sundried tomatoes. Whether you prefer a simple, rustic presentation or an elegant arrangement, Escalivada promises a feast for both the eyes and the palate.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

ESCALIVADA



Escalivada image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

1/3 cup Spanish olive oil
15 cloves garlic, unpeeled
3 medium tomatoes, halved crosswise
1 1/2 pounds small eggplants
3 large red bell peppers
3 medium onions
3 Russet potatoes, halved lengthwise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lemon, halved
1/2 small bunch flat leaf parsley, leaves only, finely chopped
1/3 cup crumbled goat cheese (optional)
1/3 cup whole Spanish green olives stuffed with pimientos, coarsely chopped
1 loaf country white bread, sliced 1/2-inch thick and toasted until golden

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



Escalivada image

Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor. I have prepared them in the oven with good results.

Provided by English_Rose

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 small eggplants
4 large scallions
4 red bell peppers
2 tomatoes
extra virgin olive oil, for brushing plus
1/3 cup extra virgin olive oil
2 garlic cloves, thinly sliced
salt

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.

Nutrition Facts : Calories 342.7, Fat 19.6, SaturatedFat 2.8, Sodium 21, Carbohydrate 43.1, Fiber 22.4, Sugar 20.1, Protein 7.8

ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS



Roasted Eggplant Salad with Capers and Onions image

Provided by Diane Kochilas

Categories     Salad     Tomato     Vegetable     Side     Roast     Vegetarian     Vinegar     Eggplant     Healthy     Vegan     Capers

Yield Makes 6 to 8 servings

Number Of Ingredients 10

3 large eggplants, roasted
1/2 cup extra-virgin olive oil
Salt to taste
1 medium onion, finely chopped
3 garlic cloves, pressed or minced
1/4 cup small, preferably Greek, capers, rinsed and drained
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar, or more to taste
Freshly ground black pepper to taste

Steps:

  • 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
  • 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

Tips:

  • Choose ripe and firm eggplants, peppers, and onions for the best flavor and texture.
  • Roasting the vegetables brings out their natural sweetness and smokiness.
  • Make sure to let the vegetables cool slightly before handling them, as they will be very hot.
  • If you don't have a grill, you can roast the vegetables in a hot oven (400°F) for about 30 minutes, or until they are tender and slightly charred.
  • You can also make this salad ahead of time. Simply roast the vegetables and let them cool completely. Then, store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Escalivada is a delicious and versatile dish that can be enjoyed as a salad, a side dish, or even as a dip. It's a great way to use up summer vegetables and it's also a healthy and flavorful option.

Related Topics