Roasted Vegetable Escalivada with Anchovies and Olives

A smoky and caramelized Catalan dish of roasted eggplant, peppers, and onions, topped with salty anchovies and olives.

Prep Time

15 minutes

Total Time

1 hour 15 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.78/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Ingredients

Servings

1largeEggplant(About 1 pound)

£1.20

2largeRed Bell Peppers(Or one red and one yellow)

£1.80

1largeYellow Onion(Halved)

£0.50

3clovesGarlic(Minced)

£0.20

0.3cupOlive Oil(Extra virgin olive oil)

£0.40

1tablespoonSherry Vinegar(Or red wine vinegar)

£0.15

8Anchovy Fillets(In oil, drained)

£1.00

0.5cupKalamata Olives(Pitted and halved)

£1.50

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.35

To tasteSalt

To tasteBlack Pepper(Freshly ground)

Total Cost

£7.10

£1.78 per serving

Instructions

1.
Preheat oven to 450°F (232°C). Place the eggplant, bell peppers, and halved onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
2.
Roast for 45-60 minutes, or until the vegetables are very soft and the skins are blistered and slightly charred, turning halfway through. For extra smokiness, broil for the last few minutes, watching carefully to avoid burning.
3.
Remove the baking sheet from the oven and let the vegetables cool slightly. Once cool enough to handle, peel the skin off the eggplant and bell peppers. Discard the skins, seeds, and stems.
4.
Slice the peeled eggplant and peppers into strips. Separate the onion layers.
5.
In a bowl, combine the sliced eggplant, peppers, and onion. Add the minced garlic, remaining 2 tablespoons of olive oil, and sherry vinegar. Season with salt and pepper to taste. Gently toss to combine.
6.
Arrange the roasted vegetables on a serving platter. Top with anchovy fillets, Kalamata olives, and fresh parsley. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

21g

8% of RDA

Fat

27g

39% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Roasting the vegetables directly on the oven rack (instead of on a baking sheet) can enhance the smoky flavor. Place a baking sheet underneath to catch any drips.

The escalivada can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

For a vegetarian version, omit the anchovies and add a sprinkle of smoked paprika to the roasted vegetables before serving.

Instead of sherry vinegar, you can use lemon juice for a brighter flavor.

Cooking Equipment

Oven

Baking Sheet

Broiler (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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