Carpaccio di Melanzane
I made a little dance of joy when I first tasted this one, because it turned out to taste even só much better than I imagined…! I love it when a simple idea turns out so well.
You do really need one of those super heavy cast iron grill pans (do invest in one if you don’t have one yet), but if you have one, you’ll be golden for this one (and many many other deluceous recipes)!
Equipment
- cast iron grill pan
- mandoline or alternatively a cheese slicer
- cheese or truffle grater
- cooking brush
- paper towel
Ingredients
- 1 egg plant
- 1 tbsp freshly made pesto (green)
- 10 gram pine nuts
- 10 gram Parmigiano Reggiano
- 1 handful of rucola
- olive oil
- salt
Instructions
Grilled egg plant
- Cut the egg plant in round thin slices using a mandoline or cheese slicer.
- Heat a cast iron grill pan until very warm.
- Meanwhile, spread out the slices of egg plant on a board and brush some olive oil on them.
- Grill the slices by putting them in the grill pan without any overlap and turn each slice around 3 times (each time after some time to let them acquire a grill mark) to create a nice grill pattern. Place the grilled slices on a paper towel and salt them as soon as they're ready and before starting the next batch.
- Meanwhile, shortly roast the pine nuts in another pan.
Dressing and plating
- Take a big plate and place the slices in a large circle (the slices slightly overlapping) and smaller circles to fill the first circle up.
- Add a bit of olive oil to the pesto and drip it over the melanzane.
- Spread the roasted pine nuts over the plate.
- Put a handful of rucola on the centre.
- Dress with a few more drops of olive oil.
- Grate some Parmigiano over it and you're ready to serve!