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Eggplant carpaccio with mint

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Ingredients for 6 servings:

  • 2 eggplant(s)
  • 1 lemon(s)
  • 10 peppermint leaves
  • 5 basil leaves
  • 1 clove(s) garlic
  • 150 ml olive oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 8 minutes; Total time approx. 6 hours 18 minutes

Eggplant carpaccio

Wash the eggplants, cut them into 2-3 mm thick slices; sear them on a heated griddle for 1-2 minutes per side. You can also briefly grill the slices in the oven. Let them cool on a plate. To make the marinade, combine the olive oil and lemon juice with the chopped garlic, spices, and coarsely chopped herbs in a shallow dish. Toss the eggplants in the marinade and marinate. Let them marinate for 6-12 hours in the refrigerator, turning the eggplant slices once if necessary to allow the marinade to penetrate evenly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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