Fire Roasted Eggplant Carpaccio
Updated: Jan 10, 2021
Fire Roasted Eggplant Carpaccio
Eggplant or Aubergine (as it is called in England and Europe), is in my opinion one of the most underrated vegetables, at least where I live. In the Mediterranean and Levantine (as well as Indian) kitchens, Eggplant is a major part of your daily diet, and for a good reason. There aren’t many vegetables out there, that allow for as many a variety of dishes you can execute from a small and humble kitchen.
Eggplant can be pickled, sautéed, fried or my personal favorite, fire roasted eggplant over an open flame or hot charcoal. The added smokiness flavors and the natural creaminess of the eggplant flesh, I find mesmerizing and there isn’t a much better or easier way to bring this magical flavor to light than in a Fire Roasted Eggplant Carpaccio.
So... Let's do this!
2 Mid-size eggplants
1/4 cup cherry tomatoes
1 Tsp Cilantro (coriander) seeds
1 Tsp Extra virgin olive oil
1 Tbsp Tahini;
Clickable link to Susu - Kitchen Homemade Tahini Recipe
1 Tbsp Fresh dill springs
Pinch Salt and Pepper
Serve with fresh baked and toasted flat bread;
Clickable link to Susu - Kitchen Pita Bread Recipe
Let's do this...
Using a sharp pairing knife, poke holes in the eggplant skin all around. This will ensure the eggplant steam and liquid will release and evaporate while cooking.
It is by far the best method to roast the eggplant over an open gas-stove flame or charcoal grill. However, if you do not have one available, then roast in the oven, for 30 min at 450 F (or 230 C).
Make sure to fully roast the eggplant on all it's sides including the bottom part. The eggplant should be throughly charred and shrink by at least half it's original size.
Removed from flame or grill, and set aside to chill .
To make it easier to peel off the skin, it is best to cover the Eggplant with plastic wrap, capturing the steam released from the charred eggplant. This will make the skin peeling easier and faster.
Reserved the charred smoked eggplant liquid to add to a vinaigrette or drizzle over the eggplant carpaccio for added charred smoky eggplant umami.
Peel the eggplant and using a teaspoon, remove as many seeds as possible. The seeds tend to add too much bitterness to the eggplant.
Using a sharp knife, split each eggplant into 5-6 equal parts
Place the eggplant pieces over a large flat round plate
Cut a parchment paper into a round shape to cover the plate size. Use an oil spray or lightly brush one side of the parchment paper to and place this side over the eggplant. This will make sure it wont stick to the eggplant once pressed.
Using a flat bottom pan or cup, gently (no need to use much force here), press down the eggplant pieces, flattening them to roughly 1/4 inch thickness.
Gently uncover the eggplant, use a pairing knife or fork to bridge any gaps if necessary
Best is to serve it right away with the suggested garnishes below. Bt the carpaccio is an open canvas, and you can top it with other ingredients of your choice. I like to add some good old crumbled Feta cheese to myn and roasted pistachios.
You can also substitute the tahini for yogurt if you prefer.
You can cover the eggplant with plastic wrap and refrigerate it but with caution. The longer the Eggplant stands, the stronger the char and smokiness flavors become, which can get to a level that is not as pleasant.
Grab the cherry tomatoes and slice them thinly
Spread the tomato slices over the eggplant carpaccio
Drizzle Homemade Tahini sauce over the eggplant carpaccio
Sprinkle with crushed Cilantro (coriander) seeds. I Like to use a mortar and pestle for best results.
Top with fresh dill springs.
Season with corse sea-salt and fresh ground pepper
Dress with good quality Extra Virgin olive oil and a squeeze of fresh lemon