Grilled aubergine carpaccio with parsley pesto and marinated Parmesan
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
1
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.
2
For the carpaccio, rub the aubergines generously with the olive oil and the remaining parsley pesto marinade, and refrigerate for 10 minutes.
3
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.
4
To serve, arrange the aubergine slices on a serving platter, top with the marinated Parmesan and drizzle with extra parsley pesto.
