- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
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!
3 small eggplants
handful of cilantro leaves
handful of parsley leaves
handful of mint leaves
2 cloves garlic
1 jalapeño pepper, cut to strips, seeds removed
1 teaspoon salt
4 tablespoons olive oil
juice from 1/2 lemon
1 teaspoon Heaven and Earth Date Syrup
1/4 cup pomegranate seeds
1 tablespoon Heaven and Earth Date Syrup
4 to 5 fresh mint leaves
drizzle of extra virgin olive oil
pinch of flaky salt
Preheat the oven on high broil.
Put the eggplants on a baking sheet and score them with a knife.
Roast the eggplants for about 30 to 35 minutes until the skin is darker and collapsing.
Meanwhile, put all the ingredients for Green Lemony Schug in a small food processor and process until the mixture is smooth.
On a cutting board, scoop out the filling of the eggplants with a spoon, leave the skin out.
Using a knife, chop the eggplants until it is slightly mashed.
On a nice round plate, using a fork, spread the eggplant mixture and drizzle some of the green schug on top.
Drizzle one tablespoon of date syrup and garnish with mint leaves, pomegranate seeds, flaky salt and finish it with a drizzle of olive oil.
Sponsored by Heaven and Earth
How Would You
Rate this recipe?
Please log in to rate
Reviews