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 minAppetizerMihoen, cucumber, Red peppers, limes, Thai fish sauce, stir-fry oil, sugar, mango, fresh fresh mint, iceberg lettuce,cambodian mihoensalade
-
15 minAppetizerpenne, fresh green beans, Red onion, black olives without pit, head of iceberg lettuce, tuna pieces in oil, capers, Caesar Dressing,tuna pasta salad
-
25 minAppetizergarlic, roma tomatoes, olive oil, artichoke hearts, balsamic vinegar, parsley leaf, ciabatta, basil, Prosciutto di Parma,crostini from the barbecue
-
155 minAppetizerbunch onions, cucumber, olive oil, garlic, chicken broth tablet, dry white wine, creme fraiche, salt, pepper, fresh mint,cold cucumber soup
Nutrition
280Calories
Sodium0% DV0g
Fat32% DV21g
Protein34% DV17g
Carbs2% DV5g
Fiber0% DV0g
Loved it