Eggplant Carpaccio

Ingredients (serves 4)

4 medium eggplants

4 tablespoons top quality raw tahini

4 tablespoons goat milk yogurt

4 tomatoes, halved

4 teaspoons silan or 3 teaspoons honey

4 tablespoons freshly squeezed lemon juice

8 tablespoons extra virgin olive oil

1 small bunch of fresh hyssop or oregano leaves

1 teaspoon crushed garlic

1 teaspoonchoppedhotgreenpepper

Coarse sea salt and freshly ground black pepper

1. Roast the eggplants, cool slightly and cut open.
2. place the eggplants in the center of 4 plates and flatten slightly with a fork.
3. Pour small puddles of tahini, yoghurt, silvan (or honey), olive oil and lemon juice over the eggplant. Spoon out the contents of one tomato over each eggplant. Season with salt, pepper, garlic and hot pepper. Garnish with hyssop or oregano leaves and serve immediately.

Janna Gur / The Book of New Israeli Food