Yes, it’s worthwhile to share yet another version of Eggplant Carpaccio on BCP. This time, it’s a creamy dairy one and you are going to love it!
We love sharing Kosher Kopykat recipes here on Between Carpools.
These are our recipes that have been inspired from kosher restaurants–usually based on a specific dish we enjoyed at a restaurant. Other times, we feature recipe trends that you may have enjoyed or seen at several restaurants.
Eggplant carpaccio is definitely one of those dishes we first enjoyed in a restaurant before bringing it home. And while we first remade Eggplant Carpaccio here, since then we’ve also made a shortcut version of Eggplant Carpaccio over here.
So is it really necessary to share yet another version?
Yes! This dairy version is so good and light and the perfect addition to any dairy meal.
Honestly, you will enjoy this with some bread and you won’t be interested in anything else on the menu.
We first ate this dish in Cafe Noir in Hollywood, Florida. Of course, whenever we’re in a place where we get to try something new, we look at the menu thinking, “What here can inspire a new recipe?”
During that visit, it was this dish.
So, yes, it was inevitable. There would be yet a third version of Eggplant Carpaccio on Between Carpools. Let’s prepare it.
We’re going to serve this carpaccio with thinly sliced toasted baguettes.
I like to season the baguettes before toasting so they have a little extra flavor. You really don’t need to use any extra utensils to do this.
Just drizzle the oil on the parchment paper on your baking sheet and sprinkle with seasonings.
Dip the sliced baguettes into the mixture, then toast them in the oven. Step one done.
To make this super easy to prep, we used jarred eggplant. However if you don’t have easy access to jarred eggplant, you can grill an eggplant on the stove or use this eggplant oven method.
Even though we’re using ready eggplant, we still want the eggplant to be super creamy and smooth for this version, so we’re blending it further with some oil and garlic (and then add salt and pepper).
It’s fine to do this using an immersion blender (in this squeeze and pour cup).
Now the fun part. The plating. Spread the eggplant mixture on a plate.
Drizzle with silan.
And top with pistachios
and feta! Optionally, you can add finely diced dates if you think your crowd would enjoy that (the restaurant version we tried had date pieces in their homemade silan).
Finally, add the baguettes and some greens.
This is gorgeous.
And it tastes as good as it looks (or better!).
Super easy deliciousness. Enjoy!
Feta Eggplant Carpaccio
Ingredients
- 1 6-inch baguette
- olive oil
- salt
- dried herbs (any)
Eggplant:
- 1 cup roasted eggplant flesh
- 2 tbsp oil
- 1 garlic clove
- salt and pepper
Garnishes:
- date silan
- ¼ cup chopped pistachios, toasted
- 2-3 tbsp chopped feta cheese
- greens and olive oil for garnish
Instructions
- Using a serrated knife, cut a baguette into thin slices, slightly on an angle.
- Preheat oven to 375℉. Drizzle a baking sheet with salt, herbs (any dried type such as basil or oregano), and olive oil. Press bread into the pan on both sides, covering the bread with the seasoned oil. Alternatively, you can use a pastry brush to brush it on.
- Bake 10-12 minutes until bread is toasty at the edges. Let cool.
- Prepare the eggplant. In a bowl or blender jar, combine roasted eggplant, oil, and garlic. Blend until smooth (using an immersion blender or regular blender). Season with salt and pepper to taste.
- To serve, spread eggplant mixture on a plate. Drizzle generously with date silan. Sprinkle with pistachios and feta. Add bread and greens on top. Finish with an extra drizzle of olive oil and serve.
Can you kosher kopykat Carlos and Gabby’s chicken zingers but, more importantly, the avocado ranch that goes alongside it!!! Best dip/ dressing and I wish I knew how to make it!!
Avacado Dipping sauce:
1/2 avocado
Big squeeze lemon
Teaspoon of white vinegar
2 garlic cubes
Salt to taste
1 small drop Dijon mustard
1/2 c mayo
Mix with fork or immersion blender
The author acknowledges it’s the third Eggplant Carpaccio recipe on their blog, managing expectations but still potentially interesting for those who haven’t seen the previous versions.
I’ve made carpaccio many times but the feta-eggplant combination was amazing! A clear winner. Thank you!
Excellent job! This post was very informative and helpful.
Ive eating by Cafe Noir and dream of their eggplant carpaccio.
I dont like eggplant, but this is so good!
the second i saw your recipe i knew i had to make it myseld.
Thank you so much!!