Take advantage of season products To prepare healthy recipes like the one we propose today is always a great alternative. The zucchini, eggplant and tomato montaditos are a great starter and you only need 20 minutes to prepare.
Easy, fast…. the Zucchini, eggplant and tomato montaditos they have no mystery. Both the zucchini and the aubergine are presented in crunchy tempura to provide another texture to the montaditos, which are topped with romesco sauce, a typical Catalan sauce.
Time: 20 minutes
Difficulty: Easy
Servings 3
Ingredients
- 6 slices of zucchini
- 6 slices of aubergine
- 9 tomato slices
- 100 g. Of flour
- Very cold water
- Sal Island
- Black pepper
- Olive oil
- Romesco sauce
Step by step
- Once the aubergine slices are cut, place them on a colander, salt them and let They "sweat" for 30 minutes to remove the bitterness. Then wash and dry them with absorbent paper.
- When they are ready, season both the zucchini and aubergine slices and reserve.
- Prepare the tempura, mixing the flour with very cold water until obtaining a liquid but thick dough, similar to that of porridges.
- Heat plenty of oil in a frying pan and fry the zucchini slices and aubergine after passing them through the tempura, until they are golden brown on both sides. Make them in batches and when you remove them, let them drain on absorbent paper to remove excess oil.
- Prepare the montaditos quickly interspersing slices of zucchini, eggplant and tomato, as you can see in the photos. Remember to lightly salt the tomato before adding it.
- Finally, crown with a teaspoon romesco sauce and served warm.
