Escalivada Recipe

Prep vegetables

Wash eggplants, peppers, and onion. Pat dry. Peel outer papery layers from the onion and trim root ends slightly so they sit flat.

Char the vegetables

Preheat a grill to high or heat a heavy cast-iron skillet over high and/or preheat broiler. Brush eggplants lightly with 1 tbs olive oil. Place eggplants directly on the grill grate or on the skillet. Turn occasionally so the skin blackens and blisters evenly, about 20–30 minutes total depending on size; an internal flesh should collapse and feel very soft. At the same time (or under the broiler), char the whole red peppers, turning until all sides are blackened and blistered, about 10–15 minutes. Char the whole onion (or halved if very large) until outer layers are browned and soft, about 10–15 minutes. You can do peppers and onion on the grill, under the broiler, or directly over gas flame.

Steam & cool

Transfer the hot charred peppers to a bowl and cover tightly with plastic wrap or a lid (or seal in a paper bag) for 10–15 minutes—this steams them and makes peeling easier. Place charred eggplants in a bowl and cover as well for 10 minutes to cool and steam. Let the onion rest until cool enough to handle.

Peel & shred

Peel peppers: remove stems, seeds and blackened skin (use a paper towel to rub off stubborn skin). Slice peppers into long 1/2-inch (1–1.5 cm) strips. Peel eggplants: cut off stem, split lengthwise, scoop or scrape flesh into strips with a fork, discarding most of the skin; shred gently into 1/2-inch ribbons. Peel onion and slice into thin wedges or strips. Mince the garlic cloves.

Season vegetables

Toss the pepper, eggplant, and onion strips with remaining 1 tbs olive oil, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Taste and adjust seasoning. If you prefer, add 1 tsp red wine or sherry vinegar now to brighten flavors.

Make labneh spread

In a bowl, whisk the labneh with lemon juice, 1 tbs olive oil, sea salt (1/2 tsp) and 1/4 tsp black pepper until smooth and slightly loose but still thick. If using Greek yogurt and it seems thin, spoon it onto a fine sieve lined with cheesecloth and drain 30 minutes to thicken, or reduce the lemon by half.

Herb dressing

Chop parsley and oregano finely. In a small bowl combine 2 tbs olive oil, chopped herbs, smoked paprika (optional), and 1 tsp vinegar. Stir and taste; adjust salt and pepper.

Assemble Escalivada

On a large serving platter spread the labneh in a wide, shallow layer (about 1/2 to 3/4 inch thick). Mound the warm (or room-temperature) charred vegetables on top or alongside the labneh in loose piles, letting some juices mingle with the yogurt. Drizzle herb dressing and remaining 1 tbs olive oil over the vegetables and labneh. Scatter extra herbs or basil leaves on top and finish with a light pinch of smoked paprika if desired.

Warm or grill flatbreads briefly and cut into wedges. Serve the escalivada with flatbread for scooping. Offer extra olive oil and lemon wedges at the table.

Leftovers: Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving; flavors improve after a few hours.