Fire-Roasted Eggplant Carpaccio with Burnt Scallion Oil & Spiced Lentil Crunch by Yael Mizrahi

Fire-Roasted Eggplant Carpaccio with Burnt Scallion Oil & Spiced Lentil Crunch by Yael Mizrahi

inspochef.com

There is something incredibly primal about dropping a whole eggplant directly onto an open flame, and the reward is absolute magic. Here, we roast eggplants unt

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Cooking tools:

  • Microplane
  • Tongs
  • Stove
  • Oven
  • Saucepan
  • Skillet
  • Mixing bowl
  • Whisk
  • Colander
  • Serving platter
  • Fork
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Paper towel
  • Plate

Ingredients

  • 3 medium firm, glossy eggplants
  • 6 tbsp extra-virgin olive oil
  • 1 bunch scallions
  • 1 whole lemon
  • 1/2 cup premium tahini paste
  • 1 clove garlic
  • 1/3 cup ice water
  • 1/2 tsp kosher salt
  • 1/2 tsp flaky sea salt
  • 1/2 cup cooked green or brown lentils
  • 1/3 cup raw walnuts
  • 1 tsp cumin seeds
  • 1 tsp Aleppo pepper
  • 1/2 cup pomegranate seeds
  • 1 cup mixed fresh herbs
  • 1 tbsp pomegranate molasses

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