Escalivada
Barcelona, Spain
Escalivada is made from eggplant, peppers and onions roasted until soft and smoky, then dressed with olive oil and salt. It may be served warm or at room temperature, sometimes with anchovies or bread; the dish depends on charred sweetness rather than a heavy sauce.
Why locals eat it
The name comes from the Catalan technique of cooking vegetables directly in embers or close to the flame. In Barcelona it works as a vegetable plate, a side or part of a shared meal, showing how Catalan cooking uses fire to deepen inexpensive produce.
Local tip
Ask whether anchovies are included if you need a vegan dish. Let the vegetables sit briefly before eating so the smoky juices and olive oil come together.
Typically made with
Eggplant, Red bell pepper, Onion, Olive oil, Salt, Garlic. Recipes vary — always check with the vendor if you have allergies.