I love eggplant in so many different ways, but had this dish only recently at a wedding I attended, and it was so delicious that I figured out how to make it at home. While my photo isn’t the most photogenic, when I had it was presented even more photogenically, with thinner drizzles on it, but mine tasted virtually identical to theirs.
I wasn’t sure what this dish was called, and I was going to call it eggplant dip with sweet tahini drizzle, but my friend told me that in restaurants they call this eggplant carpaccio, so that’s how I labeled it. I will admit, the name does bother me, because carpaccio originally meant thinly sliced meat or fish served raw… and then was expanded to include thinly sliced vegetables, served raw, such as in this beet carpaccio. My dish is neither raw nor sliced, but hey, if this dish is known as carpaccio, who am I to disagree?
I almost feel silly calling this a recipe because it is so simple, but sometimes the simplest things are the most delicious.
And of course its gluten free, vegan, paleo, and frugal too.
If you flame grill the eggplant (on a BBQ or on the gas stove) rather than bake it, it adds an extra dimension of flavour.
Also, for presentation, you can peel off the skin but leave the stalk, and leave the eggplant whole and just drizzle the tehina and other fixings on top
If you flame grill the eggplant (on a BBQ or on the gas stove) rather than bake it, it adds an extra dimension of flavour.
Also, for presentation, you can peel off the skin but leave the stalk, and leave the eggplant whole and just drizzle the tehina and other fixings on top
I've got everything but the pomegranate seeds. I'll have to give it a try! sounds interesting
I love eggplant and will try this tomorrow. Yum.
I often grill mine for babaganoush but it's more work and you need to be careful that you take off all the charred bits. And I prefer the texture of it mashed over whole.
Hope you enjoy!
Hope you enjoy!