Eggplant Carpaccio

Eggplant carpaccio is a fresh and light appetizer, perfect for the summer. Here is the recipe to prepare it.

Ingredients

• 2 long eggplants
• Coarse salt to taste
• Extra virgin olive oil
• Balsamic vinegar
• Parmesan shavings
• Fresh mint leaves
• Black pepper (optional)

Preparation

1. Wash the eggplants and cut them into thin slices, preferably with a mandoline for even thickness.
2. Arrange the eggplant slices on a tray and sprinkle each layer with coarse salt. Let them purge for about 30 minutes to remove bitterness.
3. Rinse the eggplant slices under running water to remove the salt and dry them with paper towels.
4. Heat some extra virgin olive oil in a pan and cook the eggplants until they become slightly golden. You may also grill them if you prefer a smokier flavor.
5. Arrange the eggplant slices on a serving dish, slightly overlapping them.
6. Season with a drizzle of extra virgin olive oil and a few drops of balsamic vinegar.
7. Add the Parmesan shavings and hand-torn fresh mint leaves.
8. If desired, you can add a touch of freshly ground black pepper.
9. Let the eggplant carpaccio rest in the refrigerator for at least one hour before serving to allow the flavors to blend well.

Curiosity

The term carpaccio owes its name to the Venetian painter Vittore Carpaccio. Originally it consisted of thin slices of raw meat with a sauce, reminiscent of the vivid colors used by the painter in his works. Today, the term carpaccio has been extended to include multiple variants that may comprise finely cut fish, fruit, and vegetables.