Eggplant Carpaccio

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 8 mins
Total Time 48 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 eggplant (s)
  • Salt,
  • 4 tablespoon olive oil
  • 2 garlic clove (s), pressed
  • 2 tablespoon balsamic vinegar
  • 3 tablespoon olive oil, good
  • Pepper, fleur de sel
  • Parmesan
  • arugula
Eggplant Carpaccio
Eggplant Carpaccio

Instructions

  1. Cut the eggplant into approx. 1 cm thick slices. Place on kitchen paper and season with salt. Let stand for a while and then pat dry.
  2. Mix a marinade from the oil and garlic. Brush the individual aubergine slices with garlic oil and leave to stand. I prepare this in the morning.
  3. Preheat the grill to high heat and grill the individual aubergine slices directly over the embers until grill marks appear. Close the lid at the same time. This only takes a few minutes.
  4. Arrange the aubergine slices on a large platter, drizzle with a little bit of aceto and olive oil. Salt and pepper. Sprinkle with grated parmesan (amount to taste) (works great with a peeler), top with rocket and serve.
  5. We had calamari tubes with it when grilling.

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