Montado De Escalivada (v) Recipe

Prepare oven or grill

Preheat your oven to 475°F (245°C) and position a rack in the upper third, or heat a gas grill to high. Line a baking sheet with foil if roasting in the oven for easier cleanup.

Roast vegetables whole

Prick the eggplant a few times with a fork. Place the whole eggplant, whole red peppers (stem on), and whole onion (peel left on or outer layer removed) directly on the oven rack or on the grill grates. Roast, turning occasionally, until skins are charred and vegetables are very soft — about 25–35 minutes for eggplant and 20–30 minutes for peppers and onion. The goal is pronounced charring and collapse of flesh.

Steam and peel

Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam — this loosens the skins. When cool enough to handle, peel the pepper skins away, remove seeds and membranes, and slice into 1/2-inch strips. For the eggplant, let rest until cool enough to handle, then slice lengthwise and scoop out the softened flesh into a colander or bowl, discarding the bitter core/skin. Peel the onion, remove root stem, and slice into 1/2-inch strips.

Drain and season

Place the eggplant flesh in a colander and press gently to remove excess liquid (about 5 minutes). Transfer eggplant, peppers, and onions to a mixing bowl. Smash or finely chop 3 garlic cloves and add to the bowl. Drizzle with 3 tbs extra-virgin olive oil, sprinkle 1 tsp sea salt and 1 tsp black pepper, and toss gently to combine. Taste and adjust seasoning.

Optional: quick pan-sauté (for deeper flavor)

If you prefer a slightly caramelized finish, heat 1 tbs olive oil in a skillet over medium-high heat and sauté the roasted vegetable mixture for 3–4 minutes, stirring, just to warm and concentrate flavors. Remove from heat and let cool slightly before assembly.

Make labne dressing: In a small bowl, whisk 1 cup labne with 1 tsp lemon juice, 1 tsp sherry or red wine vinegar (if using), and a pinch of salt to taste until smooth. Stir in 1 tbsp chopped mint and 2 tbsp chopped parsley. Adjust acidity and seasoning.

Prepare crostini or bread: Toast or grill 8 pieces of small crusty bread or crostini until golden and crisp. Rub lightly with a cut garlic clove if desired.

Assemble montado: Spread about 1–2 tablespoons of the labne mixture on each toasted bread or plate base to form a creamy bed. Spoon or pile the escalivada (roasted pepper, eggplant, onion) over the labne—about 2–3 tablespoons per crostini or a generous mound if plating as a shared starter.

Finish and garnish: Drizzle each montado with finishing 2 tbs extra-virgin olive oil divided, sprinkle a little smoked paprika if using, and finish with flaky sea salt (about 1/8 tsp per piece). Scatter remaining chopped herbs and top with microgreens or herb sprigs if desired.

Serve: Serve immediately while crostini are crisp, or serve the escalivada at room temperature as a plated starter with labne on the side. Leftovers keep refrigerated for up to 3 days; bring to room temperature before serving.