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Alenbi’s Eggplant Carpaccio


The great thing about owning a restaurant is picking my favorite dishes and taking them home with me! Chef Elior (of Alenbi Kitchen) makes a great eggplant carpaccio with silan, and because we’re all about simanim, this dish is great for Rosh Hashanah. Although his recipe doesn’t call for it, I top mine with some pomegranate seeds for that beautiful, vibrant pop of color. Serve with some crusty sourdough bread for a beautiful light appetizer. You can prepare this dish in advance; it keeps well refrigerated for up to a week.


Prepare Alenbi's Eggplant Carpaccio

1. Line your stovetop burner with foil before you start, to help with clean-up. Turn stovetop flame on high and arrange eggplants directly on the flame. Char eggplants for 10-15 minutes, turning them every minute or so. Place in a large bowl, cover tightly with plastic wrap, and set aside for 15 minutes to cool. Refrigerate until cool enough to handle.
2. Heat oil in a large skillet, then add diced onion and cook over high heat until slightly burned. Use a slotted spoon to remove onions and drain on paper towel. Set aside.
3. Gently peel away the charred eggplant skin with your hands. It’s okay if some stays on the eggplant.
4. Add flesh of one eggplant, garlic, lemon juice, mayonnaise, olive oil and salt to a food processor or Vitamix blender. Blend until smooth and creamy. Set aside.
5. Place remaining two eggplants on a large serving dish. Cover with Gefen Parchment Paper, then use a spoon to press down on the eggplant to spread it thinly and evenly on the plate. Peel off parchment paper and discard.
6. Drizzle silan over eggplant. Top with dollops of eggplant cream, fried onions, and pomegranate seeds. Season with salt and finish with a drizzle of olive oil and fresh mint, if desired.


Photography and Styling by Chay Berger