This recipe is taken from Jeanne Gur, a leading cook and publisher of magazines and columns about healthy eating, author of the "Book on New Israeli Cuisine", where she talks about the book and the specifics of the cuisine. A very tasty and savory snack. This carpaccio successfully combines many of the most popular ingredients of modern Israeli cuisine.
| Cook Time | 70 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant
- 1 clove Garlic
- 2 pieces Tomatoes
- 2 tablespoons Yogurt
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 2 tablespoons Lemon juice
- 1 tablespoon Tahini paste to taste
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Pierce the eggplants with a knife and bake at 200 degrees for about 40 minutes. I had big eggplants, and I baked them longer.
- Cut the prepared eggplants in half and carefully remove the pulp.
- Finely chop the eggplant pulp and mix with yogurt, lemon juice, butter, honey and tahini paste. Finely chop a clove of garlic and add to the mass, season with salt and pepper to taste. Tomatoes are also finely chopped and mix gently.
- Carefully fill the eggplant boats and serve as a snack. Enjoy your meal!
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