Filter
Reset
Sort ByRelevance
JAZZY-GIRL
Carpaccio of eggplant
Carpaccio is of course always a party. But this aubergine variety with grilled fricandeau and mozzarella is not to be ignored at all.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines into thin slices. Sprinkle them with salt and place them in a colander with a plate that is weighted with, for example, a full tin can.
-
In the meantime, cut the mozzarella cheese into thin slices.
-
Halve half of the to.
-
Dab the eggplant slices dry with kitchen paper and fry briefly in olive oil in a grill pan or in a frying pan with non-stick coating.
-
Place the slices in a round fan shape on 4 plates. Brush them lightly with pesto.
-
Divide the folded folded slices of fricandeau with mozzarella in between and half to about the aubergine.
-
Sprinkle freshly ground pepper and garnish with basil and the rest of the to.
Blogs that might be interesting
-
30 minAppetizerDutch goat's cheese, garlic, meat tomato, oak leaf lettuce,tomatoes stuffed with goat's cheese
-
25 minAppetizerpuff pastry, butter or margarine, carrot grater, chicken ragout, salt and pepper, egg (M), ground cheese,chicken ragout with lid
-
20 minSmall dishparsley, basil, lemon, garlic, extra virgin olive oil, extra virgin olive oil, salmon fillet, chorizo,surf and peat-skewers with gremolata
-
20 minAppetizerred grapefruit, creme fraiche, mayonnaise, Ketchup, lamb's lettuce, fresh jumbo shrimp, fresh pink prawn,shrimp cocktail with grapefruit
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it