Description
Carpaccio di melanzane. Hello, today I want to share with You another Italian recipe "first owner" )) we were visiting the same family, and a snack (or, as in Italy it is called "antipasti" dishes served before the main course (and as you know, the main course always and everywhere - paste :D)) submitted, among other snacks here are the eggplants... it was so delicious that I couldn't put it down. The hostess, seeing as I liked this dish, willingly shared with me the recipe but I'm sharing with You ;) the Recipe is very simple, fast and allows you to store this dish for weeks in the refrigerator.
Ingredients
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Eggplant
500 g
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Olive oil
150 ml
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Garlic
1 tooth
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Lemon juice
1 piece
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Parsley
1 coup
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Mint
1 Tbsp
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Salt
-
Black pepper
Cooking
Eggplant, wash and cut them lengthwise very thin (about 2-3 mm thick) on the tabs.
Take the form that will marinate eggplant, pour it olive oil, the juice of one lemon, add the cut into thin petals of garlic, chopped parsley and mint, salt and pepper.
Fry them on both sides on a dry pan for a few minutes and laid in the form of layers.
Cover with cling film and put in the fridge. Two hours later, the lower layers of the eggplant can be eaten, but better to leave overnight.
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