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Escalivada is a roasted vegetables salad from the Mediterranean part of Spain,

This dish consists in roasted capsicum and eggplant originally but we add onion and shallots too.

It is so far one of our favorite ways to cook our veggies, you can cook them and have it for a few days creating different recipes with them, can be eaten warm or cold and you can have it as a side or as a main making a nice pasta or a grain salad.


Serves 3-4

2 Eggplants

2 red capsicum

1 onion

2 shallots

Olive oil

Sherry Vinegar


To serve:

Goats cheese

Roasted hazelnuts

Fresh oregano


  1. Preheat the oven to 180c

  2. Cut the eggplant in long slices of about 1cm and the onion in 4 pieces.

  3. Wet everything with EVO, add some salt and place it in the tray. We roast the capsicum and the shallots in one piece.

  4. Cook for around 1h until the eggplant and capsicums are soft and the onion and shallots are caramelised.

  5. When they are cooked and cooled peel off the capsicum and do strings with them and the eggplant.

  6. Plate and add some more EVO and sherry vinegar. Add the goats cheese, we also add some of the oil from the jar.

  7. Break the hazelnuts into smaller pieces and add them to the salad. Add also the fresh oregano.

Tip: We like to roast the veggies the night before we use them, we live them overnight in a container adding some sherry vinegar so they absorve the flavours during longer time.

Byron & María

The Coastal Cocina

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