• About
    • Meet Tracy!
      • More About Me
    • Contact Me
    • Privacy Policy for Oh, The Things We’ll Make!
    • Disclaimers & Disclosures
    • Cookie Policy
  • Recipes
    • Appetizers & Snacks
    • Soups & Salads
    • Beverages & Smoothies
    • Breakfast
    • Lunch & Dinner
    • Desserts & Sweets
    • Breads & Wraps
    • Condiments & Sauces
    • MIY Pantry Basics
    • Story Archives
  • Make it Yourself
    • Arts & Crafts
    • Natural Face & Body
      • Cleansers, Soaps, & Gels
      • Natural Skin Care
      • Natural Hair care
      • Oral Care
      • Deodorants
    • Soap Making
    • Home & Garden
      • Cleaning & Laundry
      • Garden & Hens
    • Photography
    • Upcycling
  • Holidays
    • New Years Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Fourth of July
    • Halloween
    • Thanksgiving
    • Christmas
  • search
  • Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Oh, The Things We'll Make!

Make it yourself so that you control the ingredients!

  • About
    • Meet Tracy!
    • Contact Me
    • Disclaimers & Disclosures
    • Terms and Conditions
    • Cookie Policy
    • Privacy Policy for Oh, The Things We’ll Make!
  • Holidays
    • New Years Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Fourth of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Recipes
    • Appetizers & Snacks
    • Soups & Salads
    • Breakfast
    • Lunch & Dinner
    • Desserts & Sweets
    • Breads & Wraps
    • MIY Pantry Basics
    • Condiments & Sauces
    • Beverages & Smoothies
    • Story Archives
  • Make it Yourself
    • Arts & Crafts
    • Face & Body
      • cleansers, soaps, & gels
      • Deodorants
      • Hair
      • Skin Care
      • Oral Care
      • Baby & Toddler Care
    • Home & Garden
      • Cleaning & Laundry
      • Garden & Hens
    • Soap Making
    • Upcycling
  • search
  • es_ES
Overhead view of espencat, a roasted vegetable salad, in a casserole dish

Espencat: Roasted Vegetables Salad

You are here: Home / Recipes / Appetizers & Snacks / Espencat: Roasted Vegetables Salad

Last Updated   October 8, 2020 // Originally Posted   October 8, 2020 //  by Tracy Ariza, DDS Leave a Comment

I may receive a commission if you purchase through links in this post. Learn more here.

es_ES Español

Jump to Recipe Jump to Video Print Recipe
Healthy and delicious, espencat is a roasted vegetable dish that works well as an appetizer, side dish, or even a salad of sorts. This Spanish dish uses roasted red peppers and eggplants, garlic and olive oil, and can be served warm or cold. #roastedvegetables #spanishcuisine #mediterraneancooking
Healthy and delicious, espencat is a roasted vegetable dish that works well as an appetizer, side dish, or even a salad of sorts. This Spanish dish uses roasted red peppers and eggplants, garlic and olive oil, and can be served warm or cold. #roastedvegetables #spanishcuisine #mediterraneancooking
Healthy and delicious, espencat is a roasted vegetable dish that works well as an appetizer, side dish, or even a salad of sorts. This Spanish dish uses roasted red peppers and eggplants, garlic and olive oil, and can be served warm or cold. #roastedvegetables #spanishcuisine #mediterraneancooking
Healthy and delicious, espencat is a roasted vegetable dish that works well as an appetizer, side dish, or even a salad of sorts. This Spanish dish uses roasted red peppers and eggplants, garlic and olive oil, and can be served warm or cold. #roastedvegetables #spanishcuisine #mediterraneancooking
Healthy and delicious, espencat is a roasted vegetable dish that works well as an appetizer, side dish, or even a salad of sorts. This Spanish dish uses roasted red peppers and eggplants, garlic and olive oil, and can be served warm or cold. #roastedvegetables #spanishcuisine #mediterraneancooking

Healthy and delicious, espencat is a roasted vegetable dish that works well as an appetizer, side dish, or even a salad of sorts.

Overhead view of espencat, a roasted vegetable salad, in a casserole dish

Especially popular in the region of Valencia in Spain, espencat is a versatile roasted vegetable dish. It can be served alone, on toast, or as a garnish for green salads or other dishes.

Not only is it served in a variety of ways, but it is popular year-round. In summer, it is normally served cold or at room temperature, while in winter, it may be served slightly warm.

Its name comes from the Valencian word “espencar,” which means to break up into pieces or, in this case, strips.

Ingredients

The main ingredients of espencat are eggplants and red peppers. To add extra flavor, minced or finely sliced garlic is also usually added. The final dish is also normally drizzled with some olive oil.

To add a touch of saltiness, salted cod is often added to the dish. Other salty fish, like anchovies, can also be added instead.

If choosing not to add a salty fish, though, regular sea salt can also be added, to taste.

Overhead view of the ingredients for espencat: red peppers, eggplants, salted cod, olive oil, and garlic

Procedure

Roast the red peppers and eggplants under the broiler of the oven or over a flame. For more detailed instructions on how to roast the vegetables, see my post on how to roast red peppers.

Meanwhile, rinse the salt off the cod. Then place the cod in a bowl with water and allow it to soak while the peppers are roasting. This helps reduce the salt content.

I like to leave the salted cod on the salty side to add flavor to the dish. Some people prefer to soak the cod for several hours, though, changing the water occasionally to further reduce the amount of salt.

Using raw salted cod

Because the fish is cured in the salt, it doesn’t need to be cooked when added to dishes like this.
Using a similar process, you can make your own salt cured anchovies.

Once roasted, peel the peppers and eggplants. Remove the seeds from the red peppers. If the eggplants that you are using have any large seeds, remove those too.

Add any juice from the red peppers to a serving bowl or storage container, straining out the seeds.

Making thin strips

Using your fingers, make thin slices of peppers and eggplants and add them to the bowl with the liquid.

To easily make the thin strips, press your finger or thumb into the pepper, making a hole. Then pull the pepper open from the hole.

  • Holding a piece of red pepper and pressing a thumb into the center of the piece.
  • Closeup of the hole made in a piece of red pepper by pressing a thumb through it.
  • closeup of the hole in the red pepper after pulling it open to make it larger.
  • closeup of the thin strips of red pepper made from pulling the hole in the red pepper open.
  • holding a piece of eggplant, ready to pull it into pieces over the bowl of sliced red peppers.

Once the roasted vegetables have been pulled into thin pieces, mix them together.

Break the salted cod into small pieces and add the pieces to the roasted vegetable mix.

Finely slice or mince the garlic, and add it to the dish.

Drizzle some olive oil over it all and mix everything together. You can serve it immediately or store it in the fridge for several hours to allow the flavors to meld.

How long does it keep?

When stored in the fridge, espencat should keep well for several days. I like to make it ahead to have an easy vegetable side ready for meals.

Variations: Esgarraet, Escalivada, y Torrat

There are a variety of similar roasted vegetable dishes with different names. The subtle differences between them depend on the region and the language being used.

Esgarraet

Esgarraet normally only uses roasted red pepper and doesn’t use roasted eggplant. Otherwise, it’s pretty much exactly the same.

Overhead view of 2 bowls of roasted vegetables. The one on the left is esgarraet made with only red peppers. The one on the right is filled with espencat (roasted eggplant and red peppers).
Esgarraet (left) and espencat (right) are similar roasted vegetable dishes

Escalivada (Torrat)

Escalivada is another variation of the dish. Its name comes from the word “escalivar,” which means “to roast” in Catalán. In my city, it is normally called “torrat,” which comes from the word “torrar,” “to toast,” in Valenciano.

Escalivada is similar to espencat, but normally adds other vegetables like thinly sliced onion and/or tomato. The tomatoes and onions may be added roasted or raw. It doesn’t usually have salted cod, but may have tuna fish or bonito.

Serving ideas

Espencat and its variants can be served on their own, as a tapa, or as a garnish to other dishes.

They can be served cold, at room temperature, or even slightly warm. It’s typical to serve them cooler in the summer, and warmer in the colder months.

One of the restaurants we frequently go to serves an escarole salad covered in espencat, pomegranate seeds and bonito fish.

These roasted vegetables mixes are also often served atop toast or on cocas, a regional snack that looks like a small pizza without the cheese.

  • Salad with espencat
  • Cocas Valencianas
  • Esgarraet on toast

Video

Craving more?Subscribe to my newsletter for the latest recipes and tutorials!
Overhead view of espencat, a roasted vegetable salad, in a casserole dish

Espencat

Healthy and delicious, this Spanish roasted vegetable dish works well as an appetizer, side dish, or even a salad. It can be served warm or cold.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 half cup servings
Calories: 121kcal
Author: Tracy Ariza, DDS

Ingredients

  • 2 eggplants
  • 2 red peppers
  • 2 cloves garlic
  • 100 g salted cod
  • 1 tablespoon olive oil

Instructions

  • Rinse an excess salt off the cod. Then place the cod in a bowl with water and allow it to soak while the peppers are roasting.
  • Roast the red peppers and eggplants, with their skins on, under the broiler of the oven or over a flame. Turn, as needed, until the outer skin has blackened all over.
  • Once roasted, peel the peppers and eggplants. Remove the seeds from the red peppers. If the eggplants you are using have any large seeds, remove those too.
  • Add any juice from the red peppers to a bowl, straining out the seeds.
  • Using your fingers, make thin slices of peppers and eggplants and add them to the bowl with the liquid from the peppers. To make the thin slices, press your finger into the center of a thick strip of pepper, making a hole. Then pull the pepper open from the hole.
  • Once the roasted vegetables have been pulled into thin pieces, mix them together.
  • Break the salted cod into small pieces and add them to the roasted vegetable pieces.
  • Mince or thinly slice the garlic, and add it to the vegetable mixture.
  • Drizzle some olive oil over the mixture.
  • Mix everything together. Taste, and add salt, as needed. (If you are using the salted cod or another salty fish, you may not need to add any salt.)
  • Either serve immediately or store, covered, in the fridge until you are ready to use it. Making it ahead of time also allows the flavors to meld.

Notes

Serve cold, at room temperature, or slightly warm.
Store in the refrigerator for up to 5 days.
For more detailed instructions on roasting the vegetables, see how to roast red peppers.

Serving suggestions: 

Serve alone or over salads. It can also be spread on toast bruschetta-style. Espencat is also delicious when served over pizza dough and baked in the oven. 

Variations:

In different regions, this is made in different ways and is given other names (like escalivada, torrat, or esgarraet). It can be made with only red peppers, or can be made with the addition of onions and/or tomato. (Either can be added roasted or raw.)
If not choosing to use salted cod, other salty fish can be used in its place. Salt-cured anchovies or tuna fish both work well. You can also omit the salty fish and add salt, to taste, for a vegan version of the dish. 
 
 
Course Appetizers, Condiments
Cuisine Spanish
Special Diets Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose
Keyword roasted vegetables,
Other Diets Candida Diet, Low Carb, Paleo
Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
Serving: 0.5cups | Calories: 121kcal | Carbohydrates: 12g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 1176mg | Potassium: 676mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 55mg | Calcium: 45mg | Iron: 1mg

Filed Under: Appetizers & Snacks, Lunch & Dinner, Soups & Salads, Summer Recipes

About Tracy Ariza, DDS

Tracy Ariza, B.A., D.D.S., left dentistry and the United States to found Oh, The Things We'll Make!, writing to you from the Spanish Riviera. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.

Previous Post: «A closeup of a glass of soda and grenadine over ice in front of pomegranates and a bottle of homemade grenadine. How to Make Grenadine Syrup from Scratch
Next Post: DIY Comfortable Breathable Face Masks Overhead view of several face masks in various colors»

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hello, I’m Tracy!

I love making my own natural products like soaps and lotions and my own pantry items like yogurt and salad dressings.
Why do I do it? Sometimes to save money, sometimes because it's healthier, but I always love having control of the ingredients!​
Oh, the things we'll make!...

More about Tracy

Read in Spanish

es_ES Español

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Recent Posts

An overhead view of a bowl of white bean and chorizo soup with spinach

White Bean and Chorizo Soup with Spinach

January 17, 2021

A slice of Spanish tortilla on a plate in front of some chorizo and cheese and the rest of the tortilla.

Authentic Spanish Tortilla Recipe

January 14, 2021

Closeup of coconut Date Balls in a white bowl

Coconut Date Balls (Or Bites)

January 10, 2021

Overhead view of a slice of a paleo key lime pie garnished with coconut cream and a raspberry being placed on a white plate with a silver spatula next to a slice of lime and a raspberry.

Key Lime Pie Without Condensed Milk – Paleo, Dairy Free, Grain Free

January 7, 2021

Popular posts

Closeup of 4 bars of homemade soap. Two of them have been wrapped in brown paper, which is secured with ribbons.

Making an Easy, Basic Beginner Soap, and Then Making it Fun!!

Making an Easy, Basic Beginner Soap, and Then Making it Fun!!
Impress your friends and save money by making your own soy sauce from scratch. Today we'll learn how to make a homemade shoyu, a fermented Japanese soy sauce made from soybeans and wheat berries. #shoyu #soysauce

How to Make Soy Sauce (Homemade Shoyu)

How to Make Soy Sauce (Homemade Shoyu)
Take control of the ingredients that go into your hair products by making them at home. This easy, DIY hair conditioner uses natural ingredients to leave your hair feeling soft and tangle free, and is light enough to use as a leave-in conditioner too. #DIY #Conditioner #haircare #natural #essentialoils

Easy DIY Hair Conditioner for Natural Hair

Easy DIY Hair Conditioner for Natural Hair
Making a homemade tomato paste from scratch is easier than you may think. It's the perfect way to conserve excess tomatoes from your garden. It can be made on the stove top, in your oven, or in a slow cooker. Learn how to make it, and how to conserve it for later. #thethingswellmake #miy #tomatopaste #tomatosauce #tomatorecipes #tomatoes #freezing #canning #preservingfood #homesteading #homesteadingskills #pantrybasics

Easy Homemade Tomato Paste Recipe

Easy Homemade Tomato Paste Recipe
Store bought tapioca pearls can be tricky to cook. Learn how to make boba from scratch at home for homemade bubble tea. It doesn't take long to prepare them, and they're so much better than dried tapioca pearls found in stores.

How to Make Boba, aka. Tapioca Pearls, From Scratch

How to Make Boba, aka. Tapioca Pearls, From Scratch
Making your own papadums is simple if you have urid flour. I made homemade papadums from scratch from whole urids and made lentil crackers in the same way.

Homemade Papadums From Scratch

Homemade Papadums From Scratch

Footer

Featured on Buzzfeed, Lifehacker, Fitness, Shape, Country Living, Healthline, Redbook, Redfin

Site Footer

White logo for Oh, The Things Well Make! website
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 Tracy Ariza · Disclaimers and Disclosures · Privacy Policy · Cookie Policy

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok