Eggplant Carpaccio
  • 2 roasted eggplants
  • 2 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • Salt and pepper
  • Pomegranate seeds
  • Silan
  • Techina
  • Olive oil
  • Coarse salt (sea or maldon salt)
  • Chopped parsley
  1. Scoop out the roasted eggplant flesh and mix it with a fork to mash slightly. Add garlic and lemon juice. Season with salt and pepper to taste.
  2. Spread the mixture on a dinner plate, covering it in an even layer. Sprinkle with pomegranate seeds. Drizzle generously with silan, techina, and a bit of olive oil. Season with coarse salt and some chopped parsley.
Recipe by Between Carpools at