Eggplant carpaccio is a fresh and very tasty side dish, prepared with a simple marinade of vinegar, garlic, oil, and salt, all enriched with a few mint leaves. Eggplants cannot be consumed raw due to the presence of solanine, a toxic substance. Therefore, a slow marinade with vinegar is necessary, and it’s also essential to purge them of their vegetable water with salt.

In summer, cold dishes are highly sought after, both because they give us some relief from the heat and because cooking becomes difficult.

Ideal to serve as an appetizer or side dish.

Easy to prepare, it only requires a few hours for a great marinade.

The choice of eggplants is important, as they must be tender, therefore of first choice, so that they do not have many seeds inside and, for this recipe, I recommend the elongated ones.

The skin must not be removed as it is rich in beneficial substances such as minerals like potassium, magnesium, and calcium, and vitamins.

This vegetable has very few calories, making it suitable for those following slimming diets, and in cooking, it is very versatile for preparing many tasty recipes thanks to its delicate flavor that pairs well with any ingredient.

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Difficulty: Very easy
Cost: Very cheap
Rest time: 6 Hours
Preparation time: 10 Minutes
Portions: 4
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for the Preparation of Eggplant Carpaccio

10.5 oz oval black eggplants
1 clove garlic
1/4 cup vinegar
2 tbsps extra virgin olive oil
to taste fine salt
to taste mint
1/2 lemon

Tools

1 Bowl
1 Mandoline
1 Colander
1 Tray
Paper towels
1 Brush
Plastic wrap

Steps for Preparing Eggplant Carpaccio

To prepare the delicious eggplant carpaccio, start by removing the eggplant stem and washing them well under running water, then dry them with a cloth.

Then with a mandoline or a vegetable slicer, slice the eggplants into very thin slices, as shown in the photo, they should be almost transparent. Salt them one by one, so they lose excess water, and lay them on a rack or place them in a colander and let them rest for half an hour.
Meanwhile, in a bowl, prepare our emulsion which will be used for marinating. So add oil, vinegar, salt, and the juice of half a lemon and mix well with a fork.
After the resting time has passed, with some paper towels dry each eggplant slice to remove the water drops released during resting, then place them on a platter. Then, brush each slice with a kitchen brush.
Finally, add the chopped garlic. Cover everything with some plastic wrap and let marinate in the refrigerator for at least 6 hours. As mentioned earlier, it’s important that the vinegar cooks them well.
With the marinade, you will notice the skin releases color, staining the slices in stripes, making them really appealing to the eye.
Finish by plating, draining the emulsion, and adding a few mint leaves and .. serve. Enjoy your meal!!