Welcome to my recipe of Eggplant carpaccio! Eggplants are a Mediterranean favorite. It is the type of ingredient that if you put into a dish you are pretty sure to obtain a good result. Additionally to their delicious taste, they are also supposed to have health benefits associated to the decrease of heart diseases and would have anti-carcinogenic properties. It also seems that eggplants have the ability to decrease cholesterol levels and would have benefits on the memory.
This is one of my favorite, yet easiest recipes I have. Vegan, dairy-free, gluten-gree, it fits any possible diet.
I called it « Eggplant Carpaccio » because the secret of it is that the eggplant is cut in very thin and round layers as in a traditional carpaccio. However, this carpaccio is cooked on the pan an in the oven.
The second thing to keep in mind is the sauce. As you can see on the image, the sauce is quite thick so make sure that you let it simmer long enough in order to not have a too watery sauce.
Eggplant Carpaccio with Dried Tomato Sauce & Basil
Start by cleaning the eggplants under running water and by pre-heating the oven to 180°C/350°F.
With a potato peeler, peel the eggplant vertically with the following pattern: one strip peeled, one strip left, one strip peeled, one strip left… Then, lay the eggplant horizontally and start cutting thin round slices of eggplants.
Put them into a frying pan and cover them with water. Cook them on medium dire until the middle of the aubergine becomes tender and loses its white aspect). You will see that the eggplants absorb the water pretty quickly so add water if needed. Once you reach the « tender effect », take them out of the pan.
While the slices are cooking prepare the tomato sauce.
Start by chopping the red onions and the garlic. In a saucepan add some olive oil and put the onions, cook them until they become transparent. Add the garlic and stir for 2 minutes. Add the tinned tomatoes, the thyme, oregano, one spoon of maple syrup, salt, pepper and chili flakes. Chop the dried tomatoes and add them to the sauce. Let it simmer until the sauce thickens and don't forget to stir.
Put some olive oil on a baking tray, and lay the slices of eggplant one next to the other. Top them with a little bit of olive oil. Put them in the oven for 10 minutes.
Take them out of the oven add the tomato sauce on top and put it back into the oven for 5 minutes.
Serve them on a plate with fresh basil leaves and bon appétit!
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