The Eggplant Carpaccio Shortcut
 
Ingredients
  • 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
Instructions
  1. Layer a thin coat of roasted eggplant throughout the entire surface of a large, flat plate.
  2. Top with a thin layer of baba ganoush.
  3. Drizzle with silan
  4. Sprinkle with Montreal steak seasoning and crushed pistachios.
  5. Go crazy and decorate with parsley and pomegranate seeds.
  6. 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/