Escalivada is a classic dish from Catalonia and the eastern regions of Spain consisting of grilled vegetables in olive oil. Typically, this dish is made with eggplant and red peppers, but other vegetables may also be used. The word escalivada is derived from the Catalan verb “to cook in ashes” referring to the way it is typically made. To adapt this recipe for the Suvie we slow cook the vegetables whole for over 5 hours before broiling and roughly chopping them. Serve your escalivada tapa style on toasted bread, as a side for meat or fish, or in salads.
- 1 red bell pepper
- 1 large onion, peeled and cut in half
- 1 small eggplant or ½ of a medium eggplant
- 1 tsp sherry vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp minced fresh parsley
- 1 small loaf of crusty bread, to serve
1) Rub red bell pepper, onion, and eggplant all over with 1 tsp olive oil. Divide vegetables between two Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 4 hours
2) Broil vegetables for 10 minutes, rotating pans halfway through cooking. Remove and discard stems, skins, and seeds from pepper and eggplant.
3) Roughly chop flesh and transfer to a bowl. Drizzle sherry vinegar and remaining olive oil over the vegetables. Season to taste with salt and pepper. Serve with crusty bread.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 4 hours.
Nutritional Information per serving (4 servings per recipe): Calories 140 , Total Fat 11g, Total Carbohydrates 12g, Total Sodium 590mg, Total Protein 2g