• 2 aubergines
  • 2 red peppers
  • 1 onion


Put everything in the oven at 160º until it is roasted (whole peppers and onion).

Cut the aubergine in half and make a cross, season with salt and pepper and add virgin olive oil.

Once roasted, leave to cool and remove the flesh from the aubergine, peel the peppers and cut them into strips. Everything is seasoned with the oil from the roast (salt, cumin and ground black pepper), and can be accompanied with roe and mojama.