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Dairy
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
It’s funny how you can eat something for years and years and not realize it’s got a fancy name attached to it or it’s the latest food trend. My grandmother has been making this eggplant for as long as I can remember. We actually called it “Babby’s eggplant,” but to the world today, it’s known as eggplant carpaccio. The flavor combination is beyond amazing, plus it’s very versatile: Don’t like pomegranate seeds? Skip. Want to add some diced jalapeño? Go for it! You can also omit the cheese to keep it pareve.
1 medium eggplant
Haddar Salt, to taste
pepper, to taste
1/2 cup pomegranate seeds
1/3 cup pistachios
1/4 cup crumbled Ta’amti Feta Cheese
2 tablespoons Mighty Sesame Tahini
parsley, for garnish
Preheat oven to 400 degrees Fahrenheit.
Poke holes in the eggplant. Place in a pan and bake uncovered for about one hour, until soft.
Allow to cool a little, then scoop out the insides and mix with the salt and pepper.
Place the eggplant on a platter (if not serving right away, store in a container). Sprinkle pomegranate, nuts, and cheese over the eggplant. Drizzle with the tahini paste and garnish with parsley.
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