Entremeses variados very perfect appetizer. Very tasty. Am going to serve any special occasion.

Ingredients 

For 6 servings

3 tablespoons pine nuts

4 anchovies

3 tablespoons olive oil

3 tablespoons white balsamic vinegar

Salt, black pepper

2 ripe avocados

2 tablespoons raisins soaked

16 giant mushrooms

2 tablespoons olive oil

Finely diced 2 small zucchini

Pepper

100 ml dry red wine

200 g freshly grated Manchego cheese

2 small eggplants

flour

1 clove garlic

2 tablespoons chopped parsley

1 For the Aguacate a la catalana pine nuts

Method 

1. Fry without fat. Anchovies cut lengthwise into strips.

2. Mix 2 oil with vinegar, salt and pepper. Avocados in half, remove seeds and the flesh into wedges. 

3 Drizzle half the marinade over it. Raisins dry, spread with pine nuts and anchovies over it. Drizzle remaining marinade.

4. For the three clean stuffed mushrooms mushrooms, brushed clean and stems turn out. Sauté in oil, with zucchini Fill pepper and wine Pour. Sprinkle with cheese and 4 minutes under the grill to bake.

5. For the eggplant berenjenas fritas Clean, wash and cut into slices. Salt and let stand 10 minutes, then rinse and dry. 

6. Eggplant with salt and pepper, dredge in flour fry to golden yellow in plenty of oil. Garlic Peel and add with the parsley.

Preparation time: 50 minutes (plus cooking time)

Per serving approximately 423 kJ kcal/1777

17 g protein, 25 g fat, 30 g KH