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Aubergine Carpaccio

 

INGREDIENTS

• 1 large aubergine

• Juice of 2 limes and a little more to                                                                sprinkle over the aubergines

• 2 tablespoons sugar

• 2 largish cloves of garlic, minced

• 1 red chilli, finely chopped OR a teaspoon                                                                          of red chilli flakes

• 2 tablespoons olive oil + a little more for frying

• Salt and pepper

• Cilantro or basilikum or parsely

• 3 tomatoes

• greek yoghurt

 

 

 

METHOD:

• Slice the aubergines as thin as you can, place in                                                                a colander, sprinkle with salt, pepper and                                                                    lemon juice and toss lightly.

• In a small bowl, whisk together the 2                                                                     tablespoons olive oil, lime juice, sugar, chilli                                                                     and garlic until the sugar has dissolved. 

• Heat remaining oil in a pan and fry the aubergine                                                           slices until it is cooked through and turns a                                                                         golden colour.

• Remove from heat, arrange on a plate

• Then chop the tomatoes very fine, add some salt                                                               and pepper and a bit of olive oil and put it over                                                               the aubergine

• At last take the yoghurt and put it over the                                                             tomatoes, so you will have three layers

• Pour the dressing over it.

• Garnish with finely chopped cilantro, basilicum                                                                 or parsely