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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.
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Ingredients
Directions
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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.
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In the meantime, cut the mozzarella cheese into thin slices.
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Halve half of the to.
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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.
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Place the slices in a round fan shape on 4 plates. Brush them lightly with pesto.
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Divide the folded folded slices of fricandeau with mozzarella in between and half to about the aubergine.
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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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