Eggplant Carpaccio

by Caryn Broitman

Eggplant Carpaccio

Jocelyn Filley

Marthas's Vineyard Hebrew Center's Rabbi, Caryn Broitman, grilling eggplant outside her home in West Tisbury.

Roast eggplants until very soft on grill. Cool slightly and cut open.

Pour in each about 1 tablespoon good quality, imported tahini, yoghurt (preferably goat milk, freshly squeezed lemon, and olive oil. Also add some crushed garlic, salt and pepper to taste and 1 teaspoon silan (date syrup) or honey. Spoon out the contents of one tomato and finish with fresh oregano leaves.

From The Book of New Israeli Food, edited by Janna Gur