Simanim Style Eggplant Carpaccio
Serves 4
10 mins prep
40 mins cook
50 mins total
A festive and beautiful dish featuring eggplant with a flavor explosion of crushed pistachios and chopped dates, perfect for Rosh Hashana. Quick to prepare and visually appealing for your table.
0 servings
1: Preheat oven to 400F and line a baking sheet with parchment paper. 2: Cut eggplant in half lengthwise, drizzle olive oil, and place face down. Bake for 35-40 minutes. 3: Remove from oven, scrape off the flesh, and drain excess moisture. Mash with the back of a fork. 4: Assemble by placing a thin layer of eggplant at the bottom of a large serving dish. Top with dates, pomegranate seeds, garlic, crushed pistachio, tchina, silan, olive oil, and salt. Add lemon zest if desired. 5: Serve with crackers or bread.
