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Grilled aubergine carpaccio with parsley pesto and marinated Parmesan

Name: Grilled aubergine carpaccio with parsley pesto and marinated Parmesan
Yield: 4
Ingredients: Parsley pesto; 2 garlic cloves, crushed; 60g fresh flat-leaf parsley; 120ml extra virgin olive oil; 50g Pecorino, grated; salt and freshly ground black pepper, to taste; 200g Parmesan, cubed; Carpaccio; 2 aubergines, sliced lengthways into 1cm-thick slices; 20ml (4 tsp) extra virgin olive oil; salt and freshly ground black pepper, to taste

June 25, 2009 (Last Updated: January 11, 2019)

Grilled aubergine carpaccio with parsley pesto and marinated Parmesan recipe

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Grilled aubergine carpaccio with parsley pesto and marinated Parmesan

Serves: 4

Cooking Time: 2 hrs 15 mins

Ingredients

Parsley pesto
2 garlic cloves, crushed
60g fresh flat-leaf parsley
120ml extra virgin olive oil
50g Pecorino, grated
salt and freshly ground black pepper, to taste
200g Parmesan, cubed
Carpaccio
2 aubergines, sliced lengthways into 1cm-thick slices
20ml (4 tsp) extra virgin olive oil
salt and freshly ground black pepper, to taste

Instructions

To make the pesto, whiz the garlic, parsley and olive oil in a food processor until smooth. Stir in the Pecorino and season. Place the Parmesan cubes in a bowl and pour over ½ of the pesto, leaving the rest aside for the aubergines. Chill for 2 hours or overnight.

For the carpaccio, rub the aubergines generously with the olive oil and the remaining parsley pesto marinade, and refrigerate for 10 minutes.

Preheat a griddle pan until very hot. Grill the aubergine slices on medium-high heat until lines are visible on both sides. Set aside to cool.

To serve, arrange the aubergine slices on a serving platter, top with the marinated Parmesan and drizzle with extra parsley pesto.