Escalivada

Escalivada (  ), uga asring ditranskrip ing basa Spanyol minangka escalibada, Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 minangka panganan tradisional saka Catalonia, Valencia, Murcia lan Aragón saka jangan bakar keluk. 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. Biasane kalebu terong panggang lan mrico lenga karo minyak zaitun lan kadang bawang, tomat, bawang putih cincang, lan uyah . 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).

Jeneng kasebut asale saka tembung kriya Catalan escalivar, "kanggo masak awu", ngrujuk babagan persiyapan tradisional olahan ing mawa geni. Anya Von Bremzen, The New Spanish Table (Workman Publishing, 2005), p. 129 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.

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