Marinated Eggplant Carpaccio with Mozzarella

Name: Marinated Eggplant Carpaccio with Mozzarella
Prep time: 20 min
Total time: 20 min
Yield: 2 portions
Cuisine: grecque
Ingredients: 2 piece eggplant; 250 g mozzarella; 50 g sun-dried tomatoes; 3 tbsp red wine vinegar; 1 tsp dried oregano; 3 tbsp extra virgin olive oil; 1 clove garlic

Temps

20 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Bon · /100

330 kcal

par portion

22 gProtéines

22 gLipides

12 gGlucides

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Etapes

1
Slice the eggplant very thinly with a mandoline. Arrange on a plate and drizzle with red wine vinegar. Let marinate for 10 minutes.
12 min
2
Mince the garlic finely. Mix the olive oil, garlic, and oregano. Cut the sun-dried tomatoes into strips.
4 min
3
Arrange the marinated eggplant slices on plates, alternating with mozzarella slices and sun-dried tomatoes. Drizzle with oregano oil.
4 min