Recipe for Biga eggplant carpaccio
Components
1 peeled eggplant, olive
oil,
salt, ground pepper, generously chopped
parsley, chopped garlic
clove, chopped hot green
pepper (to taste)
white tahini
Method of preparation
Cross the eggplant and grease it with olive oil gently.
Season with salt and pepper and bake at 175ºC for 45 minutes.
To assemble the dish
Cut the eggplant into cubes of 3-4 cm.
On a tray (preferably 30 cm in diameter) place parchment paper and top it with the eggplant cubes in a pile, place on top of another parchment paper and flatten the eggplant to a uniform thickness on the entire tray (you can use an additional tray or pan).
In a bowl, mix together a handful of parsley, chopped garlic, and hot pepper.
Season the eggplant again with a little salt.
Spread generously over the parsley mixture and then drizzle over tahini.
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