Coca Massegada Salada amb Escalivada (Andorran Flatbread with Charred Peppers & Eggplant) – Authentic Andorra Recipe
Baked Pyrenean flatbread topped with sweet smoky roasted vegetables and creamy mountain cheese.
- Country of Origin
- 🇦🇩 Andorra (Southern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Crisp rustic flatbread, Smoky roasted red bell peppers and eggplant ribbons, Goat cheese, Garlic, Extra virgin olive oil
Ingredients for Coca Massegada Salada amb Escalivada (Andorran Flatbread with Charred Peppers & Eggplant) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp rustic flatbread, prepped into bite-sized pieces
- 1.5 cups smoky roasted red bell peppers and eggplant ribbons, washed and trimmed
- 1 cup goat cheese
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Andorra seasoning (extra virgin olive oil, thyme, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, garlic, and extra virgin olive oil, thyme, sea salt for 3 minutes until fragrant.
- Combine crisp rustic flatbread and smoky roasted red bell peppers and eggplant ribbons with the sautéed aromatics and layer evenly into the baking dish.
- Top with goat cheese and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.