Eggplant carpaccio

Glicerio Cruz - Restaurant - Titilaka

In Titilaka, a charming boutique hotel Peru on Lake Titicaca, you can taste the eggplant carpaccio!

Ingredients for 5 persons

½ courgette
½ eggplant
10 grs. cheese
2 lettuce leaves
2 leaves of watercress
5 ml of balsamic vinegar
15 ml olive oil
10 grs. honey
Salt and pepper

Preparation

Wash the vegetables well and dry them.
Cut the vegetables finely as possible.

Put the small pieces in a pan with little olive oil and salt.
Let brown and once ready put them in a plate, on a bed of very fine salt and pepper.

In a bowl, make dressing with olive oil and balsamic vinegar, salt, pepper and some drops of honey. Mix well to make up the dressing.

Pour the vinaigrette over the preparation.

Place frayed lettuce and chunks of cheese.