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.
