Eggplant Carpaccio

To prepare the eggplant carpaccio, start by washing the eggplants under running water 1 and dry them well with a towel. Now remove the stem with a knife 2 and cut the eggplants into thin slices lengthwise, using a mandoline 3 to obtain regular slices of the same thickness, each slice should be about 1/8 inch thick.

Once finished, place a grill pan on the stove and heat it up, place the eggplant slices on the grill 4, salt them 5, and flip them to cook on both sides 6 (cook for a couple of minutes or until they become well-colored with the typical dark grill marks). Once done,

place the eggplants on a plate 7 and let them cool. Now take care of the marinade: take a baking dish measuring 11 x 7 inches (alternatively, you can use a larger or smaller dish, ensuring that the eggplants are always in contact with the marinade so they absorb the aromatic seasoning). Pour the oil into the dish 8, the lemon juice 9,

add the garlic, salt 10, pepper, and finally flavor with mint leaves 11 and basil. The marinade is ready 12.

Now immerse the eggplants in the marinade 13, cover the dish with plastic wrap 14, and let it marinate in the refrigerator for a couple of hours. Serve the eggplant carpaccio cold as an appetizer or side dish 15.