Eggplant Carpaccio
Eggplant Carpaccio by Ezra Kedem
Category
Snack
Servings/Yield
1
Author
Ezra Kedem of Arcadia
Ingredients
1 medium sized eggplant, grilled over a open fire and drained of excess liquid
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3 tablespoons raw tahini
3 tablespoons whole unsweetened yogurt
1 tablespoon chopped parsley leaves
1/2 tablespoon chopped walnuts
1 teaspoon crushed garlic
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3 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
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Fine sea salt
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Freshly ground black pepper
The juice and the seeds from 1 ripe tomato
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.
