Escalivada: fire-roasted eggplant, pimientos, and onion. Slow-cooked and smoky, a delicious dish on its own or with a variety of other conservas (as we will photograph and eat shortly). And? Just as you see, straight out of the tray.
As Christine states below, "Amazing. We fought over the last bits. In a nice, stuff-our-faces-with-great-food way, of course."
A traditional way of preparing vegetables in the northeast of Spain and Mediterranean coast, escalivada takes its name from the verb escalivar, "to roast over embers" in the Catalan language.
Striving to eat more vegetables and peppers in enjoyable ways? This traditional dish of Catalonia is a flavorful appetizer all on its own, piled atop fresh crusty, crunchy toast, or featured in a fantastical sandwich.
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