Serves 1
Directions
- 1Roast the eggplant, peel it, and cut it into thin strips.
- 2Place the eggplant strips on the base of a plate with a bit of olive oil and salt.
- 3In a bowl, mix roasted red pepper, black olives, sun-dried tomatoes in oil, capers, chopped garlic, and a good splash of olive oil.
- 4Mix and place over the eggplant.
- 5Grate a good cured cheese, sprinkle with fresh parsley, and it's ready.
Ingredients
- 1 berenjena
- 0.5 pimiento rojo asado
- aceitunas negras picadas
- alcaparras
- tomate seco en aceite
- 2 dientes de ajo
- aceite de oliva virgen extra
- sal
- queso curado de oveja
- perejil fresco picado
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