The name comes from the
Catalan verbescalivar, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.[1][4][5]
The dish can be grilled outdoors on a grate until
charred and soft or may be cooked whole directly on
glowing coals and then peeled.[1] Indoors, the eggplant may be charred on a
gas burner and the rest of the vegetables may be broiled.[1] as a
relish for grilled meats[1] or fish such as tuna,[6][7] with
anchovies or
olives in a
salad,[1] or as a topping for coca (Catalan flat bread, somewhat similar to a
pizza).[1]
References
^
abcdefgAnya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129
^Jane Lawson, Cocina Nueva (Murdoch Books, 2005), p. 60; Helena Buffery & Elisenda Marcer, Food, in Historical Dictionary of the Catalans (Scarecrow Press, 2010), p. 174; Joyce Goldstein, Tapas: Sensational Small Plates From Spain(Chronicle Books, 2013), p. 80.
^See Colman Andrews Catalan Cuisine: Vivid Flavors From Spain's Mediterranean Coast (Harvard Common Press, 2005 ), p. 170 (eggplants, red or green bell peppers, small onions, olive oil, garlic, and salt); Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 (eggplant, red bell pepper, tomato, red onion, olive oil, minced garlic,
red wine vinegar,
sea salt,
parsley); Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142 (eggplant, bell peppers, onions, tomatoes).
^Rohan Daft, Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain (Simon & Schuster: 2008), p. 126.
^Jose Andres with Richard Wolffe, Tapas: A Taste of Spain in America (Clarkson Potter, 2005), p. 93.
^Sid Goldstein, The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Chronicle Books, 2004), p. 142
^Penelope Casas, Paella!: Spectacular Rice Dishes From Spain(Macmillan: 1999), p. 169