Serves 4:
  • 700g of aubergines
  • 1 clove of garlic
  • Acacia honey
  • 150g of extra virgin olive oil
  • Juice of 1 lemon (approx. 30ml)
  • Fresh mint
  • Fresh basil
  • Salt and pepper to taste
  • Balsamic vinegar

To make the carpaccio, wash and thoroughly dry the aubergines. Discard the stem and cut into thin lengthwise slices, about 2-3 mm thick. Heat a non-stick griddle on the hob then cook the aubergines, seasoning with salt and turning them so that they cook on both sides for a couple of minutes. Once cooked, place the aubergines on a plate and leave to cool. To marinate the aubergines, use a pyrex dish and make sure the aubergines are always covered with the sauce so that they absorb all the aromatic flavours. Pour the oil, lemon juice and acacia honey into the pyrex dish; add the garlic, season with salt and pepper and lastly, flavour with the mint and basil leaves. When the marinade is ready, add the aubergines, ensuring they are fully coated, cover the dish with cling film and leave to marinate in the refrigerator for a couple of hours. Serve the aubergine carpaccio cold as a main or side dish, adding a few drops of balsamic vinegar for extra flavour if desired.

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