Escalivada
Charred eggplant, peppers and other vegetables dressed with olive oil
Escalivada is a dish of smoky grilled vegetables from Catalonia and nearby regions in Spain and France. It is made mainly with eggplant and bell peppers, often with onion, tomato, garlic and olive oil. Traditionally cooked over wood embers, it is served as a salad, side, or topping for bread.
- Traditionally cooked over wood embers or on a grill
- Main ingredients are eggplant and bell pepper
- Name comes from Catalan for 'to cook in ashes'
- Served as a salad, side, or on bread
What is Escalivada?
Escalivada is a dish of vegetables that have been grilled or roasted until their skins are blackened and the flesh is soft. The main ingredients are eggplant and bell peppers, sometimes joined by onion and tomato. Once cooked, the vegetables are peeled, sliced into strips, and dressed with olive oil. Garlic and salt are often added for extra flavor. The result is a smoky, tender mix that can be served alone or as part of other dishes.
Where does Escalivada come from?
Escalivada comes from the Catalan-speaking regions of Spain and southern France, especially Catalonia, Roussillon, València, Murcia and Aragón. The name comes from the Catalan word 'escalivar', meaning 'to cook in ashes', which points to its roots as a dish made in the embers of a wood fire. Over time, it became a staple in local households and is now seen across these regions.
How is Escalivada made?
Traditionally, the vegetables for escalivada are cooked whole over glowing wood coals or on a grill until the skins are charred. Indoors, eggplants may be placed over a gas flame and other vegetables broiled. After cooking, the skins are peeled away, and the vegetables are cut into strips. They are then arranged on a plate and drizzled with olive oil, with garlic and salt sometimes added.
How and when is Escalivada eaten?
Escalivada is eaten in many ways. It can be served as a salad or relish, often alongside grilled meat or fish such as tuna. It is also common as a topping for coca, a Catalan flatbread, or as a side for pa amb tomàquet (bread with tomato) and potato omelet. It is a familiar part of meals in Catalan homes, suitable for lunch, dinner, or as a snack.
Kinds of Escalivada
While eggplant and bell pepper are always present, some versions add onion, tomato, or garlic. The vegetables may be cooked over open flames, on a grill, or under a broiler, depending on what is available. Escalivada can be served plain or with additions like anchovies or olives, and sometimes appears as a topping for bread or as part of salads.
What Escalivada means
Escalivada is a traditional food in Catalonia and neighboring regions, often found in everyday meals. Its preparation over wood embers connects it to rural and home cooking. It is also used as a topping for local breads and as a side for other regional dishes, reflecting its place in the area’s food culture.
Questions people ask about Escalivada
What is escalivada made of?
Escalivada is made mainly from eggplant and bell peppers, often with onion, tomato, garlic, olive oil, and salt. The vegetables are grilled or roasted until soft and smoky.
Where does escalivada come from?
Escalivada comes from Catalonia and nearby regions in Spain and France, including Roussillon, València, Murcia, and Aragón.
How is escalivada traditionally cooked?
Traditionally, the vegetables are cooked whole over glowing wood coals or on a grill until charred, then peeled and sliced. Indoors, they may be broiled or cooked over a gas flame.
How is escalivada eaten?
Escalivada can be served as a salad, a relish for grilled meats or fish, a topping for Catalan flatbread called coca, or as a side for bread with tomato or potato omelet.
Is escalivada suitable for vegans?
Yes, escalivada is vegan as it is made entirely from vegetables and olive oil, with no animal products.
Good reading and sources
The facts on this page come from the Wikipedia article "Escalivada", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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