Vegan Eggplant Carpaccio
Vegan Eggplant Carpaccio
Malky Stein
Rated 5.0 stars by 1 users
Category
Appetizer
Author:
Malky Stein
What do you order when you go out for dinner? Carpaccio, right?
Well, make it at home yourself!!!
Ingredients
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1 Large Eggplant
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1 tablespoon extra-virgin olive oil
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1 tablespoon Stein Tahini (recipe here)
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2 tablespoons pistachios, chopped
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1 tablespoon pomegranate kernels
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1 large medjool date
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1 tablespoon date syrup
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Sprinkle salt
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Sprinkle garlic powder or minced garlic cloves
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parsley for garnish
Directions
Cut away the head of the eggplant. Cover with foil paper and bake in oven for 400 degrees for 2 hours or until soft.
Once soft, cut in half (or only top if you want to use the full eggplant for just one plate) Mash lightly with spoon until you reach desired thickness.
Brush with olive oil (you can mix with honey for more sweetness)
Sprinkle salt and garlic powder (or minced garlic if using)
Drizzle with Tahini
Sprinkle chopped pistachios, pomegranate kernels and chopped dates.
Drizzle with date syrup.
Add parsley for garnish.
Recipe Note
Best if served warm! :)