Escalivada

Escalivada is a Catalan preparation of vegetables cooked until smoky and tender, traditionally over embers. This profile follows Mónica Escudero's core version of aubergine, red pepper and onion, excluding every ingredient her recipe marks optional.

Charred pepper and onion provide concentrated sweetness, while aubergine adds a soft savoury depth. Extra-virgin olive oil carries the smoky juices, with salt and black pepper keeping the seasoning direct.

The vegetables are peeled and separated into long, soft strips of glossy red, cream and deep aubergine. They remain distinct on the plate but collapse tenderly, with lightly blackened edges signalling the roasting fire.