Charred Eggplant Carpaccio with Raw Tahini, Confit Cherry Tomatoes, Pine Nuts, Chili & Za’atar

Ingredients

2 eggplants (medium)

6 tbsp raw tahini (recommended: Har Bracha brand)

1/2 lemon Juice

1/3 cup ice-cold water

Sea salt

10 cherry tomatoes, halved

1 tbsp silan (date syrup)

2 tbsp olive oil

2 tbsp toasted pine nuts

1/2 red chili pepper, thinly sliced

1/2 tsp dried za’atar

Finely chopped preserved lemon (optional)

Chopped parsley, for garnish

Directions

Char the eggplants: Roast the eggplants directly over an open flame until the skin is fully blackened and the flesh is soft. Alternatively, roast in a 480° oven for about 40 minutes.

Cool and slice: Let cool, carefully peel the skin, and slice the flesh thinly, like carpaccio.

Make the tahini sauce: In a bowl, whisk the tahini with lemon juice, a pinch of salt, and ice-cold water until smooth, creamy, and airy.

Prepare the cherry tomato confit: Place halved cherry tomatoes on a baking tray with olive oil, silan, and a pinch of salt. Roast at 285° for 45 minutes until soft and slightly caramelized.

Assemble the dish: Arrange the eggplant slices on a flat plate. Drizzle with tahini, top with cherry tomato confit, pine nuts, chili slices, and preserved lemon.

Finish and serve: Sprinkle with dried za’atar, chopped parsley, a drizzle of high-quality olive oil, and a touch of silan for the perfect hint of sweetness.

Serves 4