Eggplant carpaccio

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Eggplant carpaccio

Eggplant carpaccio

Eggplant carpaccio
Eggplant carpaccio
Number of people

1 eggplant

2 tomatoes

Olive oil

1 teaspoon cumin

1 teaspoon coriander powder

1 garlic

Lemon Lemon

2 tablespoons white wine vinegar

celery leaf

sprig of chives

basil leaf

Preparation: 10 min
Cooking time: 10 min
Step 1
Preheat the oven to the grill position.
Step 2
Wash the aubergine, and cut it into thin slices (ideally with a mandolin).
Step 3
Do the same with tomatoes, remove the seeds.
Step 4
Arrange the tomato slices on an inclined plate. Season with salt and let it drain.
Step 5
Cover the baking sheet with parchment paper.
Step 6
Spread the eggplant slices on parchment paper. Lightly oil them with a brush.
Step 7
Grill in the oven for 4 minutes.
Step 8
Turn the eggplant slices over with a spatula. Oil them again, and put them back in the oven for 2 min.
Step 9
Allow to cool.
Step 10
Finely chop a garlic head. Chop the celery leaves.
Step 11
In a bowl, combine the lemon juice with the white wine vinegar.
Step 12
Add garlic, celery, cumin and coriander.
Step 13
Pour in the oil and whisk the vinaigrette vigorously.
Step 14
Alternately place the tomato and eggplant slices in a dish (or directly on the plates).
Step 15
Drizzle with vinaigrette.
Step 16
Cover with stretch film.
Step 17
Let stand in the refrigerator for about 4 hours.
Step 18
Garnish with chives and basil leaves just before serving.
Author's note
Made in a larger proportion, this entrance is a great accompaniment to a barbecue!

I add my grain of salt

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