Salads & Side Dishes
Escalivada
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Roasted eggplants, peppers and onions are removed from their skin and laid into soft strips. Escalivada tastes just as good lukewarm as it does cold.
Timing
- Preparation: 15 min.
- Cooking/Baking: 50 mins.
- Rest time: 20 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 255 kcal
- Protein
- ≈ 2.2 g
- Carbohydrates
- ≈ 11.8 g
- Fat
- ≈ 20.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 2 red peppers · ≈ 300 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 1 large eggplant (approx. 350 g) · ≈ 350 g · Assumed quantity / reference product
Aubergine roh (G510100) - 2 medium onions · ≈ 300 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 3 tbsp olive oil for roasting · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 3 tbsp extra virgin olive oil for serving · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 tbsp sherry vinegar or mild wine vinegar · ≈ 15 g · Assumed quantity / reference product
Branntweinessig (R122000) - 1 clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100)
Not included in the base calculation
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 red peppers
- 1 large eggplant (approx. 350 g)
- 2 medium onions
- 3 tbsp olive oil for roasting
- 3 tbsp extra virgin olive oil for serving
- 1 tbsp sherry vinegar or mild wine vinegar
- 1 clove of garlic
- Salt and pepper
Instructions
- Preheat oven to 220 °C top/bottom heat. Wash the peppers, eggplant and unpeeled onions, pat dry and rub with a little olive oil.
- Place vegetables on a tray and roast for 40-50 minutes; Turn the peppers and eggplant occasionally. The pepper skin should turn black and the eggplant should become soft.
- Place vegetables in a bowl and cover and evaporate for 15-20 minutes. Peel the peppers and eggplant; Peel onions.
- Tear the pulp into long strips, mix carefully with finely grated garlic, oil, vinegar, salt and pepper.
- Arrange on a flat plate, preferably with bread. Do not pour excess liquid on when serving.
Tips
- Escalivada only gets real roasted aromas with strong heat and slightly blackened skin.
- Sherry vinegar is suitable in terms of taste, but not necessarily; mild white wine vinegar is sufficient.
