Inspired by Chef Meir Adoni’s eggplant carpaccio this appetizer tastes even better than it looks! This version is dairy-free, simply topped with freshly toasted pistachios. For a dairy option, you can add crumbled goat cheese or feta.
Eggplant Carpaccio
Servings
2 Servings
Ingredients
- 2 eggplants
- ½ cup extra virgin olive oil
- 2 shallots sliced
- 5 cloves garlic sliced
- 1 tablespoon cumin seed toasted and ground
- 1 lemon zested and juiced
- ½ teaspoon rose water
- ½ cup pistachios toasted and finely chopped
- Parsley leaves to garnish
- White rose petals to garnish
Instructions
- Char eggplants directly over the fire of a gas burner for 10 minutes, rotating every 3 minutes.
- Place eggplants in bowl and cover with plastic wrap. Allow to rest for 1 hour.
- Peel charred skin off eggplants and discard with the tops. Reserve all liquid.
- Sauté garlic and shallot in olive oil until translucent and add cumin. Remove from heat and add to eggplant.
- Add lemon and rose water to the eggplant mixture and smash and mix everything with a fork.
- Lay eggplant mixture out in a thin layer on a plate and add parsley, pistachio, and rose to garnish.
- Serve with charred laffa and tahina, if desired.
You can double-check with your Rabbi but Rose water should not need hashgacha or you can try this one from Amazon which is kosher https://amzn.to/2HF7qIv
looks good and I want to make it BUT what’s a substitute for rose water?! never seen it in a kosher store.