Eggplant Carpaccio
Eggplant carpaccio is a delicious, plant-based dish that makes a great appetizer or light main course. This unique take on classic carpaccio involves roasting eggplant in the oven and then mashing it together with garlic and tahini. The resulting dish is full of flavor and perfect for entertaining guests or even enjoying on a weeknight. Try topping it with a drizzle of olive oil and a sprinkle of fresh mint and pomegranate seeds for added depth of flavor.
Servings: 4
Ingredients
- 2 ripe eggplant
- 4 cloves garlic
- 1/4 cup tahini
- 2 tbsp lemon lemon juice
- water as needed
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
For garnish:
- 2 tbsp pomegranate seeds
- 1/2 cup mint leaves
- 1 tbsp extra virgin olive oil
Instructions
- Wash the eggplants and pierce them a few times with a knife. Peel the garlic cloves and insert them into the eggplants. Roast them in the oven at 395 F / 200 C until charred and softened. This can take between 40 minutes to an hour.
- Meanwhile, mix tahini with lemon juice with a whisk or in a small blender and create a thick sauce. If the tahini is very chunky and hard, add water as necessary.
- Once the eggplant is done, let it cool. Cut in half lengthwise and remove the flesh and seeds. Place it in a bowl, add the tahini mixture, and season with salt and pepper. Mash everything together really well.
- Place 2 full tablespoons of the eggplant mixture in the center of a large, flat plate. Cover the eggplant with plastic wrap and press down until it is thinly and evenly distributed in a round shape. Drizzle with olive oil and sprinkle with fresh mint leaves and pomegranate seeds. Enjoy with your favorite bread.