Eggplant Carpaccio

Author

Ezra Kedem of Arcadia

Servings

1

Category

Snack

Ingredients

• 1 medium sized eggplant, grilled over a open fire and drained of excess liquid
• 3 tablespoons raw tahini
• 3 tablespoons whole unsweetened yogurt
• 1 tablespoon chopped parsley leaves
• 1/2 tablespoon chopped walnuts
• 1 teaspoon crushed garlic
• 3 tablespoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• Fine sea salt
• Freshly ground black pepper
• The juice and the seeds from 1 ripe tomato

Directions

1. Place the eggplant on a plate and delicately flatten it with a fork without crushing it.
2. Add 3 spots of raw tahini, 3 spots of yogurt, and 3 spots of olive oil around the eggplant.
3. Garnish with sea salt & black pepper, garlic, walnuts, lemon juice, and chopped parsley.
4. Add the juice and the seeds from 1 ripe tomato over the eggplant and in spots.