Eggplant Carpaccio
This is the first recipe I've tried from this cookbook (that I can remember!) and it is AMAZING!!!!! OK, it's true that eggplant is one of my very favorite foods, but let's just say that the flavours sing, whistle and hum.
It took no time at all to do the following. Your friends and family will think of you as a gourmet chef. I practically guarantee it.
Ingredients:
4 medium eggplants
4 T top quality raw tahini
4 T goat milk yogurt (I used regular)
4 t honey (or silan - date syrup)
4 T freshly squeezed lemon
8 T extra virgin olive oil (I omitted this)
4 tomatoes diced into small bits
1 small bunch of fresh oregano or hissop leaves
1 t crushed garlic
1 t chopped hot green chili pepper
coarse sea salt & freshly ground black pepper
The toppings were spooned on here, there and everywhere in the order listed in the ingredient list above. For international flare the eggplant halves were laid upon Taftoon Persian bread, purchased at a small grocer on Somerled near Cavendish. This dish is meant to be served warm.
Thank you to Jonathan Cheung from Appetite For Books for inviting Janna Gur to your bookstore/cooking school for a demonstration session and for helping to make me a slightly less jittery cook, after too many cooking lessons to count. Treat yourself and someone you love to a gourmet cooking lesson/experience at Appetite For Books.
I love your visuals. Makes me hungry even though I am full!
ReplyDeleteNice of you to start cooking gourmet dishes after I leave....
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