Eggplant carpaccio

Ingredients for 4 servings:

• 2 eggplant(s)
• Salt
• 4 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil, good
• Fleur de Sel
• pepper
• Parmesan, sliced
• arugula

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

Eggplant from the kettle grill, with Parmesan and arugula

Cut the eggplant into slices about 1 cm thick. Place on kitchen paper and season with salt. Let stand for a while, then pat dry. Mix the oil and garlic to make a marinade. Brush the individual eggplant slices with garlic oil and let stand. I prepare this in the morning. Preheat the grill to high heat and grill the individual eggplant slices directly over the embers until grill marks appear. Close the lid. This only takes a few minutes. Arrange the eggplant slices on a large platter, drizzle with a little balsamic and olive oil. Season with salt and pepper. Sprinkle with shaved Parmesan (amount to taste) (a vegetable peeler works well), top with arugula, and serve. Tip: We had calamari tubes with it at the barbecue.