Eggplant Carpaccio Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 to 6 servings
Ingredients
  • 3 pounds (2 large) eggplants, pierced with a knife
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil, plus more for greasing
  • ¼ cup tahini
  • 2 tablespoons date molasses
  • 3 tablespoons chopped pistachios
  • 3 tablespoons crumbled feta cheese
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons minced basil
  • 2 teaspoons minced chives
  • 1 teaspoon rose water
  • 1 teaspoon whole coriander seeds, coarsely crushed
  • Pita, for serving
Directions
  1. Light a grill. Place the eggplants on the hottest spot and grill, turning as needed, until charred and tender, 12 to 15 minutes. Transfer to a cutting board and let cool.
  2. Once cool enough to handle, peel the eggplants. Place over a sieve or colander to drain while they cool completely.
  3. Once cooled, slice the eggplants into thin ¼-inch slices, carefully removing and discarding any seeds. Line a sheet pan with parchment and grease it with olive oil, then lay the eggplant slices on the pan. Cover the slices with another sheet of greased parchment facedown and place a sheet pan on top. Lightly press to flatten the slices.
  4. Remove the sheet pan and top piece of parchment. Place an upside-down platter over the carpaccio and flip to invert. Remove the sheet pan and parchment.
  5. Season the slices with salt and pepper, and a drizzle of olive oil. Then, drizzle the tahini and date molasses over the slices and top with the remaining ingredients. Serve alongside the pita.