Name: Eggplant Carpaccio
Yield: 1
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

Eggplant Carpaccio by Ezra Kedem

Eggplant Carpaccio

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Author

Ezra Kedem of Arcadia

Servings/Yield

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

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Directions

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