Stunning Eggplant Carpaccio - Summer Appetizer Recipe

If you scrolled through my channel, you already know how much I love eggplants. This eggplant carpaccio, or Aubergine appetizer, is such a stunning way to get creative with the humble eggplant when you want to host and impress, but don’t work too hard at the same time. Perfect for a starter, or a party, or just an elegant dish when you want to impress everyone. I cant wait to hear your thoughts on this one!

Eggplant Carpaccio – Summer Appetizer Recipe | Batel’s Kitchen Vegan Meals


– 2 large eggplants
– raw tahini
– date Silan
– 1 radish, thinly sliced
– 2 tablespoons fresh parsley, cleaned and chopped
– 5 fresh mint leaves, cleaned, to garnish
– salt, to taste
– pepper, to taste
– Olive Oil, to drizzle
– fresh chili peppers, thinly sliced (optional)
– fresh lemon


Preheat your oven to 425 F.

1). Prepare a baking sheet lined with parchment paper. Cut the eggplants in half, and score into them with a small knife diamond shapes. Drizzle some olive oil on top of each one, sprinkle salt and pepper, place on the baking sheet, skin side up, and roast for about 35 minutes until soft and cooked on the inside.

2). Remove the eggplants from the oven, flip them, and scoop the flush with a spoon.

3). Prepare a big, wide, and flat plate to transfer the eggplant to. Squeeze the eggplant flash to remove any liquids, and platen the meat into a thin layer. Transfer to the plate. Repeat this process until the4 whole plate is covered with a flat layer of the eggplant flash.

4). Season the eggplant with salt and pepper, fresh squeezed lemon, minced garlic and raw tahini drizzle.

5). Continue with adding silan, sliced radish, sliced Chilli pepper, fresh mint, fresh parsley, and finished off with a nice drizzle of olive oil.

6). Enjoy with your favorite bread, or challah, or crackers.

Watch it on YouTube

Eggplant Carpaccio – Summer Appetizer Recipe | Batel’s Kitchen Vegan Meals



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