Eggplant carpaccio

Carpaccio is a term for very thin slices of raw beef or fish, but this is a vegetarian option that is packed with so many bursts of flavors and textures. Serve it with fresh bread so you can just scoop up the carpaccio and eat it like a dip.

Inspired by Chef Meir Adon's eggplant carpaccio it's a fancy version of baba ganoush you will love how delicious and delicate this looks and tastes.

Kosher.com

It’s funny how you can eat something for years and years and not realize it’s got a fancy name attached to it or it’s the latest food trend. My grandmother has been making this eggplant for as long as I can remember. We actually called it “Babby’s eggplant,” but to the world today, it’s known as eggplant carpaccio. The flavor combination is beyond amazing, plus it’s very versatile: Don’t like pomegranate seeds? Skip. Want to add some diced jalapeño? Go for it! You can also omit the cheese to…

Serve these lovely cheesy rolls at room temperature as part of a mezze, scattered with pomegranate seeds.

You will need a lot of Challah for this one! I am a dip lover! I like to bring many different kinds to the table, and this is my latest one. It’s so incredibly easy to make and looks beautiful. Sometimes I even leave it as is in the eggplant. Or I scoop it. Whatever I am in the mood of. This vegetable-forward dish is perfect for Rosh Hashanah. Find tens more satisfying vegan and vegetarian recipes for the holidays here. For more delicious main dishes perfect for your Rosh Hashanah menu…

Annie Bell shares prep-ahead Provençal dishes that's just the thing for summertime socialising

Usually a carpaccio is made using raw meat or fish, but in this dish the eggplant is the star! This finely chopped charred eggplant carpaccio is not just a beautiful dish but also full of Mediterranean flavors. Topped with a lemony green schug and Heaven and Earth Date Syrup to add a surprising touch of sweetness!

madison haley’s Instagram photo: “eggplant carpaccio meets the garden🌸🌈✨🌼🌿 seared eggplant + sesame yogurt dots. all from the garden is spring onion tops, sungold tomatoes,…”

Aubergine rolls filled with asparagus, quinoa and ground beef, baked in the oven with orange juice and parmesan. This makes for a delicious snack, lunch or appetizer.