Espencat (salad of vegetables)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cooked eggs | |
| 6 | cut of tunafish | |
| 6 | big eggplants | |
| 6 | big red peppers | |
| 3 | roasted tomatoes | |
| 1 | roasted or half cooked onion | |
| 1½ | tbsps of pinenuts | |
| olive oil | ||
| salt | ||
Directions
They are roasted to the ember, during about 40 minutes, the eggplants with skin and the peppers. It allows to become lukewarm and they intersect the eggplants and the peppers in fine ribbons. They put on in a source and it seasons with some salt. The tomatoes and the onion,cut in pieces are added.
It is decorated with oil.
Finally, to cover all this with the eggs hard cut in pieces and the cut of tunafish. It is served lukewarm or cold Many variants of the 'espencat' exist since they can combine different vegetables, being the recipe that here offer one of the good known ones.
Another variant, also very popular, it takes 150 grams of crumbled fresh cod.
It is an incoming one delicious, very appropriate for the hot days. In The Marina (a valencia area in Spain) it is a very popular plate Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000
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