Easy to prepare, cheap, and very tasty, eggplant carpaccio is what will make your dinner with friends brightening. Instead of bringing a boring meat dish, try the good stuff!
For 4 people you need:
- 2 eggplants
- garlic (plenty, if you are like me)
- a bunch of mint (but I tried with other herbs, such as parsley, thyme, and rosemary and it was very good)
- 1 or 2 lemons (depending on how juicy is the lemon)
- olive oil
- salt and pepper
After you wash the eggplant, you have to slice them (try not to make them too tick, max 2-3cm).
Put them to roast on a pan without oil. Turn them to colour of them on both sides and try avoiding to excessively burn them. Add salt and black pepper.
Meanwhile, chop the garlic and the herbs.
Lay the eggplants in your baking tray (better if you have one that is not too large). Then cover them with olive oil and lemon juice, and marinate them in the fridge overnight (if you have plastic wrap you can seal the tray to preserve the flavour).
The next day the eggplants will have already absorbed the oil and you won't see that much.
If you chopped too much garlic or parsley don’t worry. Keep it aside, and use it for the next eggplant recipe (#25)…
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