It’s funny how you can eat something for years and years and not realize it’s got a fancy name attached to it or it’s the latest food trend. My grandmother has been making this eggplant for as long as I can remember. We actually called it “Babby’s eggplant,” but to the world today, it’s known as eggplant carpaccio. The flavor combination is beyond amazing, plus it’s very versatile: Don’t like pomegranate seeds? Skip. Want to add some diced jalapeño? Go for it! You can also omit the cheese to keep it pareve.