air fryer escalivada: a vibrant Catalan dish reborn
Escalivada, a classic from Catalonia, is celebrated for its simple, rustic flavors. The recipe below reimagines the dish for modern kitchens by using an air fryer. The goal is to deliver crisp edges, tender centers, and a bright mix of roasted vegetables that retain their natural sweetness.
The dish centers on peppers, eggplant, onion, and tomato. This version presents a lighter, quicker preparation that fits busy lifestyles while preserving the dish’s healthy identity. Prepared this way, escalivada becomes a satisfying vegetarian option that can be enjoyed as a side or as a main with bread or grains. The emphasis remains on fresh produce, olive oil, and minimal seasoning to let the vegetables speak for themselves.
With the air fryer, the vegetables gain a crisp exterior and a soft, juicy interior. The result is a healthy, flavorful meal that appeals to those seeking plant-based options without sacrificing texture or taste. A simple spray of olive oil and a pinch of salt and pepper are usually enough to bring out the vegetables’ natural character.
To assemble the dish, the following ingredients are used:
- 2 red bell peppers
- 2 eggplants
- 1 large onion
- 2 ripe tomatoes
- olive oil spray
- salt and freshly ground black pepper to taste
how to prepare escalivada in an air fryer
The process is straightforward and relies on even heat and careful handling of vegetables. The steps below guide the reader from preheating to plating, ensuring a balanced outcome where textures vary from smoky and crisp to creamy and tender.
- Preheat the air fryer to 190 degrees Celsius.
- Wash and dry the peppers, eggplants, and tomatoes. Peel the onion and cut it into thick slices.
- Place the vegetables in the fryer basket and spray them with olive oil. Ensure every piece is lightly coated for uniform browning.
- Position the tray with vegetables in the air fryer and cook for about 15 minutes.
- After this interval, remove the tray and turn the vegetables to promote even cooking.
- Provide a light additional spray of olive oil and return the tray to the air fryer. Cook for another 10 to 15 minutes until the edges are golden and crunchy while the centers stay soft.
- Once cooked, remove the vegetables and set them on a cutting board to rest briefly.
- Peel the peppers, remove seeds, and cut them into long strips. Slice the eggplants and cut the onion into thin strips.
- Arrange the vegetables on a plate. Season with salt and freshly ground black pepper to taste.
- Serve hot or cold as a side dish or a main course. Escalivada pairs beautifully with crusty bread or a light grain for a complete meal.
The result is a versatile, colorful dish that showcases the natural flavors of roasted vegetables. The air fryer method yields a healthier option compared to traditional oven roasting while preserving the dish’s essential character. This approach makes escalivada approachable for home cooks who want a quick, flavorful vegetarian option without sacrificing depth of flavor.
[citation: Traditional escalivada originated in Catalonia, where peppers, eggplants, onions, and tomatoes are commonly roasted to create a bright, rustic dish inspired by regional markets and family tables.]