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Mediterranean Eggplant Carpaccio Salad


The smoky, meaty flavors of eggplant carpaccio with creamy vegan cashew spread and drizzled with a sweet-tart pomegranate glaze.


Prepare the Pomegranate Syrup


In a saucepan, bring to a boil the pomegranate juice and the honey. In the meantime, prepare a cup with water and add the potato starch. 


Add the sauce and reduce the heat to simmer. Mix constantly until the sauce starts to thicken and bubble, about 10 minutes total. Turn off the heat and let cool completely. Transfer to a jar and keep in the fridge.

Prepare the Salad


Roast the eggplant, just like we would for a Baba Ghanoush, but this time preferably on a real gas stove on an open fire to get a really nice smoky flavor. Or bake in the oven on 420 degrees Fahrenheit for about 30 to 40 minutes until roasted from all sides. Let cool and peel off the skin. Transfer the flesh to a cutting board and chop with a knife to a nice, fine, slightly chunky consistency. Get rid of as much of the eggplant liquid as possible!


Transfer the eggplant meat to a flat serving plate. Use a spoon or your fingers to flatten it all around to an even thin layer. 


Now build the toppings: In a circular motion, drizzle the yogurt or cashew cream (recipe follows). Followed by drizzling the pomegranate glaze, then arrange the radish slices, sprinkling the pomegranate seeds, and chopped pistachios, parsley, and feta cheese.


To garnish, add some mint leaves, sprinkle salt and pepper, drizzle olive oil, and some more of the yummy pomegranate glaze. Serve with matzo (or, year-round, crackers, pita, or good bread).

Prepare the Cashew Cream


Drain the cashews and rinse. Transfer to a high-speed blender with the rest of the ingredients. Blend until very smooth.


Transfer to a jar and keep in the fridge up to five days.