Escalivada is the combination of three roasted vegetables: red pepper, aubergine and onion. And although it is very popular in Catalonia, the truth is that this dish is also part of the gastronomy of other neighboring autonomous communities such as Valencia or Aragón.
- 1 red pepper
- 1 eggplant
- 1 onion
- 50 g boneless black olives
< li class = "ingredient" itemprop = "ingredients"> Olive oil
- 400 g wheat flour
- 220 g water
- 10 g of salt
- 5 g of fresh yeast
- 5 g of olive oil li>
- 5 g whole cane sugar
- 5 g white pepper
- Preheat the oven to 180º.
- Prepare the coca dough. Dilute the sugar and yeast in warm water and mix in a bowl with the rest of the ingredients. When they are integrated, knead on the countertop for 15 minutes. Store the dough in a bowl greased with oil, cover with plastic wrap and let rise until doubled in size.
- While the dough rises, grill the vegetables. Clean the pepper and the aubergine and peel the onion. Grease the vegetables with a little oil, place them in a dish or tray and bake them for 45 minutes. Turn the vegetables halfway through cooking so they cook equally on both sides.
- Note that baking time may vary depending on the size of the vegetables.
- Peel, de-seed and cut vegetables into strips once cool.
- Preheat the oven to 230º.
- Carefully remove the dough from the bowl and cut it into 4 equal pieces. If you don’t want to make 4 cakes, you can freeze the pieces you won’t be using.
- Roll out the dough until it is 5mm thick. Paint it with olive oil. Place the roasted vegetables and sliced olives on top.
- Bake the coca for 20 minutes at 230º or until the coca is golden brown.