Espencat is a traditional dish from Valencia made from red peppers, aubergines, garlic and salt cod. The peppers and aubergines are roasted in a hot oven or barbecue until the skins are well charred, they are then peeled and cut into fine strips before mixing with flakes of salt cod. The dish is then dressed in olive oil, season with salt and herbs. Espencat is usually served at room temperature during the summer with toasted bread.
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