Cooking Vacations - “The Eggplant Dance”: Seared baladi eggplant carpaccio
Ingredients (serves 6)
6 baladi eggplants (meaning, not genetically engineered...)
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
Salt and ground pepper
1 tomato, cut to cubes or cherry tomatoes cut to four
Calamata olives, without the stones
Good cheese (sheep-milk feta etc)
Mint and parsley leaves
- Burn the eggplants on a grill (or on an open fire) and peel the burnt skin. Leave the head of the eggplant wit the peel, which makes the eggplant look like a skirt.
- Place on a plate and using a fork crush until you obtain a thin layer.
- Season with olive oil, lemon juice, salt and pepper.
- Spread the tomatoes, the olives, the cheese, the mint and parsley leaves, the shallots and the garlic.
Serve at room temperature.