Carpaccio of eggplant

Name: carpaccio of eggplant
Total time: 20 min
Yield: 4
Ingredients: 2 little eggplant; salt; 100 gram Mozzarella; 150 gram cherry / kersto; 1 tablespoon olive oil; 2 tablespoon Pesto; 12 paste fricandeau; freshly ground pepper; 2 tablespoon chopped basil fresh or frozen

Carpaccio is of course always a party. But this aubergine variety with grilled fricandeau and mozzarella is not to be ignored at all.

Ingredients

Kitchen Stuff

gourmet set

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.