Eggplant Carpaccio with Feta Cheese

Faigy Murray Faigy Murray
Leave a review

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.

1h 20m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb No Refined Sugar Dairy

Contains: Dairy, Tree nuts, Sesame

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Poke holes in the eggplant. Place in a pan and bake uncovered for about one hour, until soft.

  3. Allow to cool a little, then scoop out the insides and mix with the salt and pepper.

  4. Place the eggplant on a platter (if not serving right away, store in a container). Sprinkle pomegranate, nuts, and cheese over the eggplant. Drizzle with the tahini paste and garnish with parsley.

About the Voice of Lakewood:

Description:

www.thevoiceoflakewood.com
(732) 901-5746

Suggested Recipes

Explore

aubergines faigy murray feta cheese mini eggplants mykitchen_mystudio nuts roasted seudat shelishit seudat shlishit shalosh seudos shalosh seudot shalosh shudes
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments