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Eggplant Carpaccio Recipe (with Video)

Sugar-free, Gluten-free, Middle Eastern

Discover our Eggplant Carpaccio Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 50min


- 2 eggplants
- 4 clove Garlic
- 0.25 c Tahini
- 2 tbsp Lemon juice
- water, as needed
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 2 tbsp pomegranate seeds
- 0.5 c Mint leaves
- 1 tbsp Extra virgin olive oil
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Washing and Preparing the Eggplants
1. Wash the eggplants and pierce them a few times with a knife.
2. Peel the garlic cloves and insert them into the eggplants.
3. Roast them in the oven at 395 F until charred and softened. This can take between 40 minutes up to an hour.
Preparing the Tahini Sauce
1. Meanwhile, mix tahini with lemon juice with a whisk or in a small blender and create a thick sauce.
2. If the tahini is very chunky and hard, add water as necessary.
Combining the Ingredients
1. Once the eggplant is done, let it cool.
2. Cut in half lengthwise and remove the flesh and seeds.
3. Place it in a bowl, add the tahini mixture, and season with salt and pepper.
4. Mash everything together really well.
Serving the Dish
1. Place 2 full tablespoons of the eggplant mixture in the center of a large, flat plate.
2. Cover the eggplant with plastic wrap and press down until it is thinly and evenly distributed in a round shape.
3. Drizzle with olive oil and sprinkle with fresh mint leaves and pomegranate seeds.
4. Enjoy with your favorite bread.

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