This simple and seasonally tomato carpaccio with eggplants is refreshing and deliciously healthy. Make use of different shapes, colours and sizes of those peak summer tomatoes from your local farmers market or your own garden. It's quick and shockingly easy to make, and will become a favorite if you enjoy tomatoes and eggplants. Despite taking only 20 minutes to prepare and cook, it looks super impressive when served.
EggplantsTomato Carpaccio
2-3 tbsp Olive oil
500 g Eggplants, diced
80 g Hazelnuts, roughly chopped
1 Onion, finely chopped
1 clove Garlic, minced
2/3 tsp Cumin powder
2/3 tsp Spicy paprika flakes
Salt & freshly milled black pepper, to taste
1/2 bunch Flat-leaf parsley, finely chopped
1/2 bunch Mint leaves, finely chopped
1 Organic lemon, a little grated zest and all the juice
5 tbsp Extra-virgin olive oil
1 tbsp Maple syrup
3 Vine-ripened tomatoes, thinly sliced
Sea salt
Freshly milled black pepper to taste
1/2 tbsp Freshly squeezed lemon juice
1/2 tbsp Extra-virgin olive oil
Heat the olive oil in a skillet. Stir-fry the diced aubergines for about 10 minutes. Add hazelnuts, onion and garlic. Season with cumin, paprika, salt and black pepper. Stir-fry for about 5 minutes until tender.
Transfer the eggplants into a mixing bowl. Add in chopped flat leaf parsley and mint leaves. Mix together the lemon juice, zest, olive oil and honey...
