Tomato carpaccio with aubergines

Tomato carpaccio with aubergines

Total: 30 min. | Active: 30 min.
vegetarian, Low Carb
Nutritional value / person: 226 kcal
, Fat: 19 g
, Carbohydrate: 7 g
, Protein: 5 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

1 tbsp olive oil
250 g aubergines, cut into cubes
50 g almonds, coarsely chopped
1 red onion, finely chopped
1 garlic clove, squeezed
¼ tsp ground cumin
¼ tsp salt
a little pepper

Dressing

½ organic lemon, use a little grated zest and all of the juice
3 tbsp olive oil
½ tbsp honey
½ bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped
¼ tsp salt
a little pepper

To serve

3 tomatoes, thinly sliced
¼ tsp salt
a little pepper
½ tbsp lemon juice
½ tbsp olive oil
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How it's done

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Aubergines

Heat the oil in a non-stick frying pan. Stir fry the aubergines for approx. 10 mins. Add the almonds, onion and garlic, season, stir fry for approx. 5 mins.

Dressing

Combine the lemon zest, lemon juice, oil and honey in a bowl, mix in the aubergines and herbs, season.

To serve

Plate up the tomatoes, season. Combine the lemon juice and oil, drizzle over the tomatoes. Top with the aubergines.

Good to know
Serve with: Slices of toast.

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