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Carpaccio of eggplant
 
 
4 ServingsPTM20 min

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.

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Directions

  1. 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.
  2. In the meantime, cut the mozzarella cheese into thin slices.
  3. Halve half of the to.
  4. 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.
  5. Place the slices in a round fan shape on 4 plates. Brush them lightly with pesto.
  6. Divide the folded folded slices of fricandeau with mozzarella in between and half to about the aubergine.
  7. Sprinkle freshly ground pepper and garnish with basil and the rest of the to.

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Nutrition

0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g

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