Cooking Vacations - Baladi Eggplant

Cooking Vacations - “The Eggplant Dance”: Seared baladi eggplant carpaccio

Ingredients (serves 6)

6 baladi eggplants (meaning, not genetically engineered...)
2 shallots, thinly sliced
Olive oil
2 cloves garlic, thinly sliced
Lemon juice
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


  1. 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.
  2. Place on a plate and using a fork crush until you obtain a thin layer.
  3. Season with olive oil, lemon juice, salt and pepper.
  4. Spread the tomatoes, the olives, the cheese, the mint and parsley leaves, the shallots and the garlic.
  5. Serve at room temperature.


Culinary Tour in Tel - Aviv (one day)

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