Escalivada
Smoky roasted aubergine, peppers and onion peeled and dressed in olive oil, a Catalan classic.
- Time1 hr 10
- LevelEasy
- Costabout £1.24 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Put the whole aubergines, peppers, onions and garlic on a large tray and rub with a little of the oil.
- 2
Roast for 45 minutes, turning once, until the skins are black in places and the insides are soft. The garlic will be ready sooner so take it out after 25 minutes.
45 min - 3
Put the peppers in a bowl and cover with a plate for 10 minutes, so they steam.
10 min - 4
Peel everything and tear the flesh into strips. Squeeze the garlic out of its skins.
- 5
Arrange on a plate, dress with the rest of the oil, vinegar, salt and parsley. Serve warm or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.