Simanim Style Eggplant Carpaccio

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This dish started at a restaurant in Miami. I tweaked a few ingredients but kept the core items that blew my mind, like the crushed pistachio and the chopped dates. Its seriously a flavor explosion!!

So quick to put together, so beautiful on a table and so Rosh Hashana festive!

- 1 large eggplant

- 2 dates, chopped small

- 1/8 pomegranate

- A few garlic confit

- 1/4 cup raw pistachios, crushed

- Drizzle of tchina

- Drizzle of silan

- Olive oil

- Salt

- Lemon zest, optional

DIRECTIONS

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Cut eggplant in half lengthwise. Drizzle olive oil and place face down. Bake for 35-40 minutes.

3. Remove from oven and scrape off flesh. Drain from excess moisture. Mash using the back of a fork.

4. Assemble: Place a very thin layer of eggplant at the bottom of a large serving dish. Top with dates, pomegranate seeds, garlic, crushed pistachio, tchina, silan, olive oil and salt. Add lemon zest if desired.

5. Serve with yummy crackers or bread.

Click here to watch a step by step video.

Enjoy,

Guila