Eggplant Carpaccio

Eggplant Carpaccio

Rosa Bianca Eggplant

Pingtung Long Eggplant

“The Recipe”

Ingredients:

3 skinny eggplants
juice from 1 lemon
2 tbsp olive oil
salt & pepper, to taste
feta cheese, to taste
half cup pine nuts, toasted
1 teaspoon fresh mint, chopped

Assembly:

Slice the eggplant into very thin, round pieces. The thinner, the better. If you have a slicer or a mandolin, you may want to use that.

Lay the eggplant in a thin layer over a large plate.

Make a dressing with lemon juice, olive oil, salt and pepper. You can add herbs and spices that you like. Then either toss the eggplant in the dressing before you lay it on the plate, or you can drizzle it over the top of the eggplant.

Finally, top with crumbled feta cheese, pine nuts and mint. Remember that feta can be salty, so be careful not to overdo it.

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One response to this post.

  1. Not sure if it’s my computer but I can’t see your post or your photos but can read the recipe fine. It looks interesting. Eggplant is just coming into season where I live and it typically hits like a truck – lots of it. Another blog that I just read talked about whipping the feta with mint and garlic – that might be interesting in this recipe also. Thanks for the post.

    Reply

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