Eggplant Carpaccio: A Refreshing Italian Appetizer
Category: Appetizer
Servings: 4
This vibrant and refreshing Eggplant Carpaccio is a perfect way to start any meal. The tender slices of eggplant, gently grilled and marinated with a combination of fresh lemon juice, olive oil, garlic, and aromatic herbs, create a simple yet exquisite dish that celebrates the flavors of the Mediterranean.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Melanzane) | 700g |
| Extra virgin olive oil | 150g |
| Lemon juice | 30ml |
| Fresh mint leaves | 8 leaves |
| Fresh basil leaves | 6 leaves |
| Garlic clove | 1 |
| Sea salt | To taste |
| Freshly ground black pepper | To taste |
Nutritional Information
Per Serving:
- Calories: 160
- Fat: 14g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 4g
- Sugar: 5g
(Note: Nutritional values may vary based on ingredient brands and portion sizes.)
Preparation Instructions
-
Prepare the Eggplant:
- Begin by thoroughly washing the eggplants under cold running water to remove any dirt or debris.
- Once clean, slice the eggplants into thin rounds, approximately 0.5 cm thick. This will ensure they cook evenly and absorb the marinade beautifully.
-
Grill the Eggplant:
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grill to prevent sticking, or you can use a non-stick grill pan.
- Place the eggplant slices on the hot grill, being careful not to overcrowd them. Grill for about 2–3 minutes on each side or until the slices are tender and have distinctive grill marks. Be sure to salt them lightly as they cook to enhance their flavor.
-
Prepare the Marinade:
- While the eggplant is grilling, prepare the marinade in a large bowl. Start by adding the fresh lemon juice and extra virgin olive oil. Mix well to combine.
- Mince or finely chop the garlic and add it to the marinade, along with a pinch of sea salt and freshly ground black pepper to taste. Stir everything together to create a harmonious blend of flavors.
-
Assemble the Carpaccio:
- Once the eggplant slices are grilled and slightly cooled, place them in the bowl with the marinade. Gently toss the slices to coat them evenly in the lemony olive oil mixture.
- For an aromatic touch, add the freshly chopped mint and basil leaves, folding them into the eggplant slices. The herbs will infuse the dish with a fragrant freshness that complements the richness of the grilled eggplant.
-
Marinate and Serve:
- Cover the bowl with plastic wrap or a lid and let the eggplant slices marinate for at least 30 minutes in the refrigerator. This allows the flavors to meld together, creating a beautifully balanced dish.
- Once marinated, serve the Eggplant Carpaccio chilled, garnished with a few extra mint and basil leaves for a burst of color.
This Eggplant Carpaccio is best served as a starter at a summer dinner party, or as part of an antipasto platter. It pairs wonderfully with crusty bread, fresh cheeses, or even as a light side dish alongside grilled meats. Enjoy the simple yet vibrant flavors of Italy in every bite!
