 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.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.Indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.