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Aubergine carpaccio with raw ham and roquefort
 
 
4 ServingsPTM25 min

Aubergine carpaccio with raw ham and roquefort


Try this aubergine carpaccio with raw ham and roquefort

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Directions

  1. 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.
  2. 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.
  3. Divide the slices of ham with the cheese and the to over the eggplant. Sprinkle with pepper and garnish with basil.

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Nutrition

280Calories
Sodium0% DV0g
Fat32% DV21g
Protein34% DV17g
Carbs2% DV5g
Fiber0% DV0g

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