[2] It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.

[3] The name comes from the Catalan verb escalivar, "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] 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] It is also a common side for pa amb tomàquet (bread with tomato) or truita de patates (potato omelette), often served in typical Catalan households.