Toasts with escalibada and marinated mozzarella cheese

For the escalibada: wash the vegetables well. Make 4 vertical cuts in the eggplant so that it roasts better and remove the top layer of the onion. Coat all the vegetables with extra virgin olive oil. Place the eggplant, red bell pepper and onion on a baking sheet with parchment paper and roast them in a preheated oven at 200ºC.

After about 15 minutes, turn them over and add the tomato. Leave everything 15 minutes more. Let them cool while preparing the rest of the dish.

For the marinated mozzarella (the marinade is optional, you could leave it out): in a small bowl put the mozzarella together with a tablespoon of soy sauce and a couple of tablespoons of water. Add spices to taste. Cover the bowl and leave to marinate for 1 hour in the refrigerator.

Peel the roasted vegetables and cut into strips. Drain the mozzarella and cut into slices.

Toast the bread to taste and assemble the toasts: put the escalibada and season to taste. Put the mozzarella on top.