Grilled Eggplant Carpaccio with Spicy Tomato Salsa

Summary

Prep Time	5 mins
Cook Time	15 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Grilled Eggplant Carpaccio with Spicy Tomato Salsa

Instructions

Cut the aubergine lengthways into thin slices (I use a cucumber slicer, then the slices will be even). Then lay out on kitchen paper and season with salt. The eggplants will now draw some water. In the meantime, cut into the tomatoes and briefly blanch them in hot water. Then peel, cut into small cubes and place in a bowl. Season to taste with a little salt, pepper, pressed garlic, cayenne pepper and tomato paste. If you like, you can also add 2 teaspoons of ajvar (not for SiS, finished products usually contain sugar!). Then heat up a grill pan and add some olive oil. Dab the aubergines and place in the grill pan. Grill on both sides until cooked (when they turn glassy and the grill marks can be seen) and season with salt and cumin. Place the aubergine slices on a preheated plate and serve the tomato salsa in the middle. Drizzle some more fresh olive oil over it and serve. Enjoy with or without a baguette (avoid it with low carb / SiS). The ingredients are intended either as a lukewarm starter for two people or as a small main meal for one person. For several people, this recipe can also be served as an antipasti on a large platter (then of course increase the quantities).

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