“TOSTA DE ESCALIVADA” WITH GELÉE DE AOVE
INGREDIENTS - 4-8 tostas
1 red pepper 1 tender onion
1 eggplant Crumbs of desalted cod or smoked cod
AOVE Gelée Dulces la Cartuja
Salt
Olive oil
Tomato to scrub
PREPARATION
We preheat the oven to 220ºC.
Place on the baking tray the eggplant, which we will have made some cuts, red pepper and onion, add salt and a stream of olive oil and bake at 220ºC for 1 hour, turning the vegetables every 15 minutes (I take advantage of the oven to make more vegetables and then keep it empty in glass jars).
When we have the vegetables we will clean them of skin and seeds, we chop them and we mix them. We cut some slices of bread, we toast them in the toaster, we spread them with a ripe tomato.
We cover them with the escalivada and with the crumbled cod over them.
This roasted cod and cod with Gelée from AOVE Dulces la Cartuja is ideal for a snacking dinner, surprising the rich combination of flavors.