
Eggplant Carpaccio
Eggplant Carpaccio by Ezra Kedem
Rated 5.0 stars by 1 readers
Snack
1
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
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.
La Boite
New York, New York
info@laboiteny.com
*free shipping for $75+ applies to 48 contiguous US states only
*note* discounts do not combine within an order.
Enter your email to signup for our newsletter and get 10% off your first order. New subscriptions will kick off with our Spice Academy series to enhance your journey through the culinary world of spices. Welcome to the La Boîte Family!
© 2025, La Boîte