Escalivada

 ( Eggplant Dishes ) 

Escalivada (; ), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada,Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 is a traditional dish from Roussillon, Catalonia, València, Murcia and Aragón of smoky Grilling .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. It typically consists of roasted eggplant and with olive oil and sometimes onion, tomato, minced garlic, and salt.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).

The name comes from the Catalan language , "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.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.

The dish can be grilled outdoors on a grate until Charring and soft or may be cooked whole directly on Ember and then peeled. Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled. as a relish for grilled meats or fish such as tuna,Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142Penelope Casas, Paella!: Spectacular Rice Dishes From Spain(Macmillan: 1999), p. 169 with anchovies or in a salad, or as a topping for coca (Catalan flat bread, somewhat similar to a pizza). It is also a common side for pa amb tomàquet (bread with tomato) or truita de patates (potato omelette), often served in typical Catalan households.