Escalivada

Escalivada (Template:IPA; Template:IPA), also sometimes transcribed in French as 'escalibade' and in Spanish as escalibada,<ref name="Bremzen">Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129</ref> is a traditional dish from Roussillon, Catalonia, València, Murcia and Aragón of smoky grilled vegetables.<ref>Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.</ref> It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.<ref>See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic, red wine vinegar, sea salt, parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).</ref>

The name comes from the Catalan verb Template:Wikt-lang, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.<ref name="Bremzen"/><ref>Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.</ref><ref>Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.</ref>

The dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled.<ref name="Bremzen"/> Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.<ref name="Bremzen"/> as a relish for grilled meats<ref name="Bremzen"/> or fish such as tuna,<ref>Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142</ref><ref>Penelope Casas, Paella!: Spectacular Rice Dishes From Spain(Macmillan: 1999), p. 169</ref> with anchovies or olives in a salad,<ref name="Bremzen"/> or as a topping for coca (Catalan flat bread, somewhat similar to a pizza).<ref name="Bremzen"/> It is also a common side for pa amb tomàquet (bread with tomato) or truita de patates (potato omelette), often served in typical Catalan households.