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Recipe by Ruhama Shitrit

Charred Eggplant Carpaccio

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Usually a carpaccio is made using raw meat or fish, but in this dish the eggplant is the star! This finely chopped charred eggplant carpaccio is not just a beautiful dish but also full of Mediterranean flavors. Topped with a lemony green schug and Heaven and Earth Date Syrup to add a surprising touch of sweetness!

Ingredients

Eggplants

  • 3 small eggplants

Green Lemony Schug

  • handful of cilantro leaves

  • handful of parsley leaves

  • handful of mint leaves

  • 2 cloves garlic

  • 1 jalapeño pepper, cut to strips, seeds removed

Garnish

  • drizzle of extra virgin olive oil

  • pinch of flaky salt

Directions

1.

Preheat the oven on high broil.

2.

Put the eggplants on a baking sheet and score them with a knife.

3.

Roast the eggplants for about 30 to 35 minutes until the skin is darker and collapsing.

4.

Meanwhile, put all the ingredients for Green Lemony Schug in a small food processor and process until the mixture is smooth.

5.

On a cutting board, scoop out the filling of the eggplants with a spoon, leave the skin out.

6.

Using a knife, chop the eggplants until it is slightly mashed.

7.

On a nice round plate, using a fork, spread the eggplant mixture and drizzle some of the green schug on top.

8.

Drizzle one tablespoon of date syrup and garnish with mint leaves, pomegranate seeds, flaky salt and finish it with a drizzle of olive oil.

About

Sponsored by Heaven and Earth

Charred Eggplant Carpaccio

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