|Place of origin||Spain|
|Region or state||Catalonia|
|Main ingredients||Eggplant, bell peppers, olive oil, onions, tomatoes,|
Escalivada (Catalan pronunciation: [əskəliˈβaðə]), also sometimes transcribed in Spanish as escalibada, is a traditional dish from Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil, and sometimes onion, tomato, minced garlic, and salt.
The dish can be grilled outdoors on a grate until charred and soft, or may be cooked whole directly on glowing coals and then peeled. Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.
The dish may be served as tapas, as a relish for grilled meats or fish such as tuna, with anchovies or olives in a salad, or as a topping for coca (Catalan flat bread, somewhat a pizza).
- Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129
- Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.
- See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic, red wine vinegar, sea salt, parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).
- Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.
- Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.
- Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142
- Penelope Casas, Paella!: Spectacular Rice Dishes From Spain(Macmillan: 1999), p. 169