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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- We had calamari tubes with it when grilling.
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