“Eggplant Carpaccio Roll-Ups”

Pink Diamond byENGLISH, Recipes, Wine & Culinary artLeave a Comment

Serves 4

Tomato sauce:

150g sundried tomatoes
30ml olive oil
basil, 1 bunch, rinsed and dried
arugula, 1 bunch, rinsed and dried
150g fresh tomatoes, washed
salt & freshly ground pepper to taste
sugar to taste
balsamic vinegar (aceto balsamico)

Eggplant carpaccio:

600g eggplants, washed
oregano, ½ sprig, rinsed and dried
thyme, ½ sprig, rinsed and dried
75ml olive oil (1 – 2 extra tbsps. if required)


Tomato sauce

  1. Purée sundried tomatoes and olive oil using a blender.
  2. Chop basil.
  3. Cut tomatoes in small dice.
  4. Mix basil and tomatoes with puréed sundried tomatoes and season with salt, pepper and sugar.

Eggplant carpaccio

  1. Cut eggplants lengthwise in 2mm thin slices.
  2. Line baking sheets lined with parchment paper and transfer eggplant slices.
  3. Remove oregano and thyme leaves from the stems.
  4. Purée herbs and olive oil using a blender; use more olive oil in case paste is too thick.
  5. Spread the herbs & olive oil-paste onto eggplant slices. Place under the preheated grill and grill briefly. If grilled too long, they become crunchy and won’t roll up well!
  6. Season eggplants with salt and pepper, roll them up and serve with tomato sauce. Garnish with arugula and balsamic vinegar.

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