Filter
Reset
Sort ByRelevance
DJW
Aubergine carpaccio with raw ham and roquefort
Try this aubergine carpaccio with raw ham and roquefort
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the aubergine slices with salt and place them in a colander with a plate on top that is heavier, for example with a full tin can. Dab the eggplant slices dry with kitchen paper and brush them with olive oil.
-
Fry the aubergine briefly in a grill pan or frying pan with non-stick coating. Place the slices in a round fan shape on 4 plates and brush lightly with pesto.
-
Divide the slices of ham with the cheese and the to over the eggplant. Sprinkle with pepper and garnish with basil.
Blogs that might be interesting
-
30 minAppetizerbutter, olive oil, Red pepper, onion, chicken bouillon, paprika, garlic, green pepper,red-green pepper soup -
20 minAppetizerolive oil, Red Pesto, lime juice, lemon juice, garlic, deep-frozen stir-shrimp, cocktail shrimp, lamb's lettuce, basil, Red wine vinegar, garlic, olive oil, tomato cubes, meat tomato, shallot, dried oregano,shrimp with red pesto -
40 minAppetizerolive oil, garlic, onion, risotto rice, paprika, saffron, dried thyme, orange, pastis (liquor), fish fond, scallops, fresh parsley leaf,saffron soup with pastis and scallops -
10 minAppetizertraditional olive oil, ground cumin, baby beetroot natural, chilled burrata cheese, peeled (unsalted) pistachio nuts, fresh basil,baby beetroot with burrata and pistachio nuts
Nutrition
280Calories
Sodium0% DV0g
Fat32% DV21g
Protein34% DV17g
Carbs2% DV5g
Fiber0% DV0g
Loved it