escalivada (a la catalana)

/eh-skah-lee-VAH-dah ah lah kah-tah-LOON-yah/

Most often this is a dish of roasted aubergines (US: eggplants) and peppers with onion, described to me by Geoff Martin as like a ratatouille without tomatoes. It is often served with roast lamb. The word escalivada refers to the method of cooking, in the ashes, so you may find it applied to other dishes.



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