The Eggplant Carpaccio Shortcut
- A jar of grilled eggplant (use Galil, Bnei Darom or Sera brand) (We prefer the eggplant at room temperature or even warm)
- A tub of store-bought babganush (We like to add some freshly squeezed lemon juice to the baba ganoush to make it more vibrant)
- Montreal steak seasoning
- Shelled pistachios
- Silan date syrup for drizzling (use the one that comes in a squeeze bottle)
- Techina, if you want, for drizzling
- (Optional) Pomegranate seeds
- (Optional) Parsley leaves
- Layer a thin coat of roasted eggplant throughout the entire surface of a large, flat plate.
- Top with a thin layer of baba ganoush.
- Drizzle with silan
- Sprinkle with Montreal steak seasoning and crushed pistachios.
- Go crazy and decorate with parsley and pomegranate seeds.
- If you want, dollop with the Red Onion Herb Mixture and take it over the top.
Recipe by Between Carpools at https://betweencarpools.com/eggplant-carpaccio/
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