Aspencat de pebrot i albergínia


6 red peppers.
3 aubergines.
3 garlic cloves.
250g of mojama.
Olive oil.

The traditional preparation of the aspencat de pebrot i albergínia for 4 people, will take almost no preparation time, instead, the estimated preparation time is 40 minutes.

The peppers and aubergines are roasted over the embers of the coals, or directly in the oven. When they are golden brown, they are peeled and cut into strips, tearing them by hand. On the other hand, the garlic cloves are minced well until obtaining a paste. The aubergine and pepper strips are placed in a bowl, seasoned with the minced garlic, and drizzled with plenty of olive oil. Lastly, the slices of mojama are placed on the set and left to rest before serving.

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