Carpaccio Di Melenzane Recipe
Make Carpaccio Di Melenzane Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant Carpaccio
Serving & Finish
Method
Prepare the Eggplant
- 1
Trim and Slice
Trim the stem ends from the eggplants. Using a mandoline or a very sharp knife, slice the eggplants lengthwise into very thin slices (2–3 mm / about 1/16 inch). Aim for uniform thickness so they marinate evenly.
- 2
Sweat and Remove Bitterness
Lay slices in a single layer on a large tray or colander. Lightly sprinkle the sliced surfaces with the coarse salt (about 1 tablespoon distributed). Let rest for 20–30 minutes to draw out moisture and any bitterness. You will see beads of liquid on the surface.
- 3
Rinse and Dry
Gently rinse the salt off each slice under cool running water to avoid overly salty eggplant. Pat slices dry thoroughly between clean kitchen towels or paper towels to remove excess moisture.
Marinade & Assemble
- 4
Make the Dressing
In a small bowl whisk together 6 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust lemon or salt as desired.
- 5
Marinate the Slices
Lay the dried eggplant slices in a single layer on a large platter (overlapping slightly is fine). Lightly brush or spoon the dressing over each slice so they are well coated. Scatter the rinsed capers and halved cherry tomatoes (if using) over the slices. Let marinate at room temperature for 20–30 minutes, or refrigerate for up to 2 hours for a chilled carpaccio.
- 6
Herbs and Cheese
Just before serving, scatter the basil chiffonade and optional mint over the marinated eggplant. Finish with shaved Parmigiano-Reggiano or Pecorino across the top.
- 7
Final Seasoning and Serve
Drizzle the remaining 1 tablespoon olive oil over the assembled carpaccio, and sprinkle optional crushed red pepper if desired. Adjust seasoning with additional sea salt and pepper if needed. Serve with toasted baguette slices or crostini spooned with some of the marinated juices.