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Aubergine carpaccio with raw ham and roquefort
Try this aubergine carpaccio with raw ham and roquefort
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Ingredients
Directions
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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.
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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.
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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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