Saving at home – Eggplant carpaccio with mozzarella, cherry tomatoes and marjoram

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Here we are with our recipe of the day , obviously always simple and low-cost.

This second course is great for the summer, tasty but light and also ideal for those who are on a diet.

Let’s start:

EGGPLANT CARPACCIO WITH MOZZARELLA, CHERRY TOMATOES AND MARJORAM

Ingredients for 4 people: 250g mozzarella – 2 large eggplants – 150 g cherry tomatoes – a bunch of fresh marjoram – 4 tablespoons of extra virgin olive oil – 1 lemon – salt and pepper

Preparation:

Cut the aubergines into thin slices and grill them a couple of minutes on each side.

Wash and dry the tomatoes and cut them into wedges. Take the mozzarellas and cut them into slices.

Cut the peppers first into strips and then into cubes. If you want to make them more digestible, pass them in a pan with a drizzle of oil for 5 minutes, (if you don’t like them, you can add some tomatoes in their place).

Emulsify the extra virgin olive oil with lemon juice, marjoram leaves, salt and pepper.

Arrange the mozzarella slices on a serving dish alternating them with the eggplant slices and the tomatoes. Garnish everything with the diced peppers and the oil and marjoram emulsion.

Leave to rest in the cool for at least half an hour and serve.

Enjoy your meal!

Original recipe: galbani.it

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