Ingredients for 4 servings;
1 red pepper, 1 eggplant, quail eggs, trout caviar, extra virgin olive oil Spelunca, parsley and salt.
- Cook the quail eggs for about 5 minutes, let cool, peel and cut in half.
- Bake the eggplant and pepper in the oven or grill until soft. Peel a squash, grate it and season it with oil.
3. Spread a little escalivada in each teaspoon, put half an egg and a little caviar on top. Garnish with parsley leaves and serve