Eggplant Carpaccio with Buffalo Mozzarella
30 min
Veggie
25130
For 2 Portions
10 g
black sesame seed
1
kohlrabi
1 sprig(s)
thyme, fresh
1
lemon
1
buffalo mozzarella
1
eggplant
1/2
baguette
300 ml
water
30 g
mustard seed
4 tbsp
olive oil
4 tbsp
white wine vinegar
3 tbsp
agave syrup
1 clove(s)
garlic
pepper
salt
1. All set?
2. Wash and slice eggplant into approx. 1/5” thick slices.
3. Peel and grate garlic.