The EGGPLANT CARPACCIO is a truly delicious summer appetizer, also great as a side dish. This delightful dish is made with grilled eggplants that give it a smoky, irresistible flavor. It is a quick and simple recipe, perfect for enhancing your summer dinners or adding a special touch to your lunch.
The eggplant carpaccio is an excellent choice to start a dinner in style. The grilled eggplants, thinly sliced, are carefully arranged on a plate and seasoned with a selection of ingredients that enhance their unique flavor. This appetizer is not only a delight for the palate but also a pleasure for the eyes thanks to its attractive colors.
Moreover, the eggplant carpaccio is a light and healthy culinary option. Being free of frying and using few condiments, this dish perfectly fits a balanced diet and can be enjoyed by anyone, even those who want to maintain a healthy lifestyle.
The versatility of the eggplant carpaccio makes it suitable as both an appetizer and a side dish. You can serve it as a main course in a light summer dinner or pair it with a variety of dishes like meat, fish, or cheese to create a complete and balanced meal.
Its quick preparation is another advantage that makes these eggplants an ideal choice for busy people who want to enjoy a tasty meal without spending too much time in the kitchen.
Join me in the kitchen today for eggplant carpaccio.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 eggplants
- 3/8 cup white wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- to taste mint
Steps
Slice the eggplants, remove the first slice, then cut into thin slices, or not too thick.
Cook the eggplants on the grill, in a pan as usual. I placed them on the grill, oiled them, and cooked them under the oven grill at 500°F for 5 minutes.
Prepare a dressing with vinegar, oil, salt, garlic cut in half or into pieces, and mint leaves. Add the salt you prefer, mix, and let it sit.
Arrange the slices of eggplants on a tall plate, season with the dressing, and let them sit to absorb the seasoning.
Bon appétit.
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Discover the eggplant carpaccio, a light and tasty appetizer made with grilled eggplants. Its quick recipe makes it perfect for summer dinners or as a special side dish. Surprise everyone with this culinary delight!
Eggplant Carpaccio
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FAQ (Questions and Answers) Eggplant Carpaccio
Can I make Carpaccio with raw eggplants?
Yes, Carpaccio is traditionally made with thinly sliced raw eggplants. However, some people prefer to lightly grill the eggplant slices to add a smoky flavor to the dish.
How long can I store Carpaccio in the fridge?
Carpaccio is best when consumed fresh, but you can store it in the refrigerator for up to 1-2 days. However, remember that the eggplants may release water and soften over time, so it’s best enjoyed as soon as possible.
Can I add cheese to the Carpaccio?
Absolutely! You can enrich the Carpaccio with cheeses of your choice, such as feta, mozzarella, or parmesan shavings. Cheese will add a touch of creaminess and flavor to the dish.
Is Carpaccio suitable for those following a vegetarian or vegan diet?
Yes, eggplant carpaccio is a perfect choice for vegetarians and vegans, as it is made only with eggplants and vegetable condiments.
How can I creatively serve eggplant Carpaccio?
You can serve the Carpaccio on a plate as an appetizer or a side dish. For an attractive presentation, decorate the plate with fresh basil leaves, halved cherry tomatoes, or black olives. Additionally, you can accompany it with slightly toasted bread crostini for a crunchy touch.
