Escalivada roasts eggplant and peppers into a smoky Spanish tapas-style vegetable plate.
12 min prep 26 min cook
Keeps the screen on · step-by-step guide · built-in timer
Oil the eggplants, peppers, and onion and arrange them in a single layer on a baking tray.
Roast the vegetables at 200°C for about 24 minutes, until they smell smoky.
Rest the vegetables in a covered container, peel them, and slice into long strips.
Season the escalivada with olive oil and salt and serve at room temperature.
💡 Tip: Roasting the vegetables in their skins keeps their centers juicier.
🍽️ Serving suggestion: Serve the vegetables warm or cool with olive oil drizzled over the top.
~112
kcal calories
2
g protein
10
g carbs
7
g fat
13g
Sugar
9.2g
Fiber
300.1mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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