08/09/2026
Sunday calls for something fresh on the table. 🍆
🔥 Grilled Eggplant Carpaccio
Start by poking a few holes in the eggplants with a fork or knife, then grill them whole over high heat, turning occasionally, until the skin is charred and the inside is soft and smoky.
Once cooled, peel off the charred skin and place the eggplant directly onto your serving plate. Lay a sheet of parchment paper over the top, then use the bottom of a pot to gently press down and flatten the eggplant into a thin, even carpaccio style layer.
Season with salt + freshly cracked black pepper, drizzle generously with tahini and extra virgin olive oil, and top with thinly sliced red chili peppers. Finish with fresh herbs and sesame seeds if desired.
Fresh, smoky, creamy, with just the right kick. 🤌🏼
Save this one for your Sunday spread.
☀️