1 medium aubergine
1 tbsp tahini paste
1 tbsp date molasses
½ tsp sea salt
1 tsp coriander seeds
2 tbsp olive oil
2 tbsp Za'atar or thyme leaves
2 tbsp yogurt 3,5% optional*
pistachios and pine nuts
1
for best results and smokey flavor, grill your aubergines of a flaming grill otherwise on a gas stove flame, remember to pierce a couple of holes before so they wont explode.
in none found you can roast the aubergine in the oven at 180°c for 40 Minutes
2
let grilled aubergines get completely cold then peel, cut into 2-3 cm thick slices and spread on a plate using a fork to form the "carpaccio"
3
sprinkle with the sea salt and coriander, drizzle the tahini, date molasses, and olive oil, top with Za'atar, pine nuts, and pistachios.
is yogurt is being added make small teaspoon spots around
Ingredients
1 medium aubergine
1 tbsp tahini paste
1 tbsp date molasses
½ tsp sea salt
1 tsp coriander seeds
2 tbsp olive oil
2 tbsp Za'atar or thyme leaves
2 tbsp yogurt 3,5% optional*
pistachios and pine nuts
Directions
1
for best results and smokey flavor, grill your aubergines of a flaming grill otherwise on a gas stove flame, remember to pierce a couple of holes before so they wont explode.
in none found you can roast the aubergine in the oven at 180°c for 40 Minutes
2
let grilled aubergines get completely cold then peel, cut into 2-3 cm thick slices and spread on a plate using a fork to form the "carpaccio"
3
sprinkle with the sea salt and coriander, drizzle the tahini, date molasses, and olive oil, top with Za'atar, pine nuts, and pistachios.
is yogurt is being added make small teaspoon spots around
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