Eggplant Carpaccio
INGREDIENTS
•
3 pounds (2 large) eggplants, pierced with a knife
•
Kosher salt and freshly ground black pepper, to taste
•
3 tablespoons olive oil, plus more for greasing
•
1/4 cup tahini
•
2 tablespoons date molasses
•
3 tablespoons chopped pistachios
•
3 tablespoons crumbled feta cheese
•
2 teaspoons fresh thyme leaves
•
2 teaspoons minced basil
•
2 teaspoons minced chives
•
1 teaspoon rose water
•
1 teaspoon whole coriander seeds, coarsely crushed
•
Pita, for serving
ADVERTISEMENT