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
-
20 minAppetizerpeeled tiger prawns, garlic, parsley, paprika, cayenne pepper, salt, Red pepper, yellow bell pepper, lemon, olive oil, dry sherry,Spanish pepper shrimp -
40 minLunchchicken bouillon, lemongrass, garlic, fresh ginger, Red pepper, chicken breast, coconut milk, Brown sugar, Chestnut mushroom, Thai fish sauce, bean sprouts, coriander, lime,tom ka khai -
15 minAppetizersharp mustard, honey, lemon juice, mild olive oil, olive oil, parma ham, prosciutto crudo, watermelon, mixed leaf lettuce, blue grapes,salad of watermelon, grapes and parma ham -
15 minAppetizercream pâté, cranberry compote, forest fruit jam, cognac, port wine, light brown caster sugar, spice cake,crème brûlée of pâté with gingerbread crouton
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it