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