Directions
- 1Place the peppers, eggplant, onions and garlic heads (cut off the top and wrap in aluminum foil) in a baking dish
- 2Add a little salt, a splash of oil and take to the oven at 180º for one hour
- 3Halfway through, turn the peppers and eggplant over to cook evenly
- 4Once the time is up, remove from the oven, cover with film and let stand for 15 minutes, so they will peel much better
- 5Cut some slices of good bread, add a little oil and bake in the oven at 180º (taking advantage of the fact that it is still hot) until they are golden brown and crispy
- 6Peel the vegetables and cut them into strips, take advantage of the juices that have been released when baking to preserve them in a container
- 7Extract the roasted garlic and mix with a little extra virgin olive oil until you get a creamy paste
- 8Spread it on the toast, place a few strips of the roasted vegetables and finish with some anchovies in oil
Ingredients
- 2 red peppers
- 1 eggplant
- 2 onions
- 2 garlic heads
- anchovies in oil
- extra virgin olive oil
- bread slices
- salt
Equipment
ovenaluminum foilbaking sheet
Tips
- Cover with film and let stand for 15 minutes, so they will peel much better
- Take advantage of the juices that have been released when baking to preserve them in a container
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