In Titilaka, a charming boutique hotel Peru on Lake Titicaca, you can taste the eggplant carpaccio!
Ingredients for 5 persons
Wash the vegetables well and dry them.
Put the small pieces in a pan with little olive oil and salt.
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.