Loaded Eggplant Carpaccio
Serves 6 to 8
When I was growing up, my mom would often make babaganoush for Shabbat, roasting the eggplant directly on the stovetop grates for that smoky flavor. My job was to scoop the eggplant flesh out of the skin, remove the seeds, and mix it with mayonnaise, garlic, lemon, and salt to make our Ashkenazi version of the classic. This popular modern adaptation is served carpaccio-style, topped with good-quality olive oil, tahini, and various spices and toppings. I like to load it up with spices, nuts, and seeds for a full-on party in your mouth!
2 large eggplants
2 tablespoons grapeseed oil
Juice of 1 lemon
Kosher salt to taste
¼ cup Extra-Creamy Tahini
2 tablespoons silan (date honey)
2 tablespoons extra-virgin olive oil
1 teaspoon za’atar
¼ cup pomegranate seeds
3 pitted medjool dates, chopped
2 tablespoons roasted, salted pistachios, chopped, or Pistachio Dukkah
Fresh parsley, roughly chopped
1 With the oven rack in the highest position, preheat the broiler to high.
2 Cut the eggplants in half lengthwise and place flesh-side down on a greased baking sheet. Brush the skin with oil. Broil the eggplant for 20 to 25 minutes, until the skin is charred and the flesh is soft. Cool slightly and use a spoon to scoop out the flesh. Transfer to a serving dish (discard the skin).
3 Spread the roasted eggplant out on the dish and use a fork to lightly mash it. Season the eggplant with lemon juice and salt and gently stir to incorporate. Drizzle with Extra-Creamy Tahini, silan, and olive oil. Sprinkle with za’atar and top with pomegranate seeds, dates, pistachios, and parsley.