Escalivada. Photograph: Harry Weir

Escalivada. Photograph: Harry Weir

Sat, May 1, 2021, 05:55

  • Serves: 8
  • Cooking Time: 50 mins
  • Course: Side Dish
  • Cuisine: Spanish


  • 2 aubergines
  • 2 medium onions, unpeeled
  • 2 red peppers
  • 6 cherry vine tomatoes, quartered
  • 50ml red wine vinegar
  • ½tsp smoked paprika
  • 2 cloves of garlic, peeled and finely crushed
  • 1tbsp honey
  • 50ml olive oil
  • Salt and black pepper


1 Put the aubergines, onions and peppers on the grill and close the lid.

2 Cook everything for 30-40 minutes, turning once or twice, until the vegetables are charred and completely soft.

3 Remove from the grill and place in a bowl until they are all cool enough to peel and roughly chop.

4 Make sure to keep any juices to add back into the chopped vegetables, along with the tomatoes.

5 Meanwhile, warm the red wine vinegar with the smoked paprika and garlic for three minutes, this will soften the vinegar and cook the garlic and paprika a little.

6 Add this to the vegetables, followed by the honey and olive oil, season and mix well.

7 You could add basil to this if you wish, for another dish, but I’m not fond of basil and pork together, so this time I’ll leave it out.

8 This will keep in the fridge for three days or so, and the leftovers, if any, would be lovely with goat’s cheese.