Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 cooked eggs
6 cut of tunafish
6 big eggplants
6 big red peppers
3 roasted tomatoes
1 roasted or half cooked onion
1 1/2 tbsps of pinenuts
olive oil
salt

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

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