Nobody will guess how easy to prep this really is. Add it to your menu today.
Leah and Renee have been serving up this hack all summer long, and, as a result, sharing this recipe, which isn’t even a recipe, with all those who subsequently asked for the recipe. It’s that good. It’s the type that you dream of on a Wednesday, waiting for that moment on Friday night when the sourdough is hot and the week stops, as you all gather around the Shabbos table to reconnect and eat.
This is the dish we have been obsessing over all summer long and you will too. Best part? You don’t need to think too much. You can add it to your menu right now. There’s no prep, really. Just have the ingredients handy. At all times. This is also the perfect thing to whip out when guests come by and you need to stretch a meal. Or impress someone.
Our obsession with eggplant carpaccio began when many high end restaurants started showing it on their menus. We created our version, right here. Then we met Shiffy, who introduced her spin, right here.
That’s when Leah Shapira discovered roasted eggplant IN A JAR that tasted just as good (if not better) as the real thing. This new hack was born. Nobody looked back. We just looked at our plates for more.
Renee took Leah’s version and decided to complicate things (she tends to do that) and added the Red Onion Herb Mixture from Dinner Done to the mix. You don’t need to do that. But if you want, there’s a recipe below.
So here is what you actually need: A jar of grilled eggplant, a tub of store-bought babganush, Montreal steak seasoning, shelled pistachios, silan date syrup and techina. Pomegranate seeds and parsley leaves are optional.
Choose a nice, large, flat plate,
and layer a thin coat of roasted eggplant throughout the entire surface.
We prefer the eggplant at room temperature or even warm.
Top with a thin layer of baba ganoush.
We like to add some freshly squeezed lemon juice to the baba ganoush to make it more vibrant.
Drizzle with silan (use the one that comes in a squeeze bottle).
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 (recipe below), and take it over the top.
- 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.
- 1 bunch parsley (1.13-oz container), large stems removed, chopped
- 1⁄2 large red onion, very finely diced
- 2 garlic cloves, minced
- 1 1⁄2 Tbsp red wine vinegar
- 1 tsp kosher salt
- 1 Tbsp olive oil
- In a bowl, combine all ingredients.
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