Smoked anchovies on vegetable mille-feuilles

Preparation

1. Cut the eggplant lengthwise, in slices of approximately 1 cm thick. We spread them in oil, a little salt and put them on the grill, 2 minutes on each side.
2. Cut the onion and separate it into large slices. Sauté them a little in the pan with a little olive oil to make them softer.
3. Cut the cheese into slices or slices about 1 cm thick.
4. Preparation of the millefeuille: place a slice of eggplant as a base. Next, a layer of piquillo peppers, then a layer of onion and a layer of cheese. We can repeat this process as many times as we want. At the end, we close with a slice of eggplant and crown with 2-3 smoked anchovies.

Pairing

Uncork a Getariako Txakolina and, to the table!