Fire-Blistered Eggplant Carpaccio with Sizzling Plum-Shallot Oil & Velvet Turmeric Tahini
When I was growing up in Tel Aviv, midnight trips to the shuk always smelled of charred aubergine smoke. Years later in London, I wanted to recreate that profound, rustic warmth but elevate it for the modern table. That memory inspired this Fire-Blistered Eggplant Carpaccio. I take whole eggplants and scorch them directly over an open flame until their skins turn pitch black and shatter, leaving the flesh inside utterly silky and melted.
What makes this recipe so special to me is the sheer drama of texture and color on the plate. I press the smoky eggplant flat into a stunning canvas, then flood it with a golden, velvet turmeric tahini that I could legitimately eat with a spoon. On top goes a roaring hot sizzle of caramelized plums, crispy shallots, and toasted cumin—a nod to the North African heat and Greek simplicity I love to weave together.
My biggest tip? Don't rush the char. Let the eggplant truly collapse into itself so you get that deep, campfire flavor. And remember, more herbs is always the answer here, so pile on the mint and parsley right before serving. It is bold, vibrant, and pure magic.
Featured Recipe
Fire-Blistered Eggplant Carpaccio with Sizzling Plum-Shallot Oil & Velvet Turmeric Tahini
Silkily melted, fire-blistered eggplant is pressed into a stunning carpaccio canvas, layered with vibrant golden turmeric tahini and topped with a hot sizzle of caramelized plums, crispy shallots, and fragrant Middle Eastern spices. It is a show-stopping mezze centerpiece that balances heat, smoke, tartness, and crunch in every bite.
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Timeline
Ingredients
- 2 medium Italian eggplants(firm and glossy)
- 0.5 cup raw hulled tahini(good quality sesame paste)
- 1 clove garlic(finely grated)
- 0.5 tsp ground turmeric(for brilliant gold color and earthy warmth)
- 3 tbsp fresh lemon juice(freshly squeezed)
- 0.5 tsp fine sea salt(plus extra for seasoning)
- 0.33 cup ice water(chilled to emulsify the tahini)
- 3 tbsp extra virgin olive oil(divided)
- 2 small ripe red plums(pitted and cut into thin wedges)
- 2 medium shallots(peeled and thinly sliced into rings)
- 1 tsp ground sumac(for citrusy tang)
- 0.5 tsp Urfa biber(or Aleppo pepper flakes)
- 1 tsp nigella seeds(for oniony crunch)
- 2 tbsp pine nuts(toasted)
- 1 tbsp pomegranate molasses(for sweet-tart contrast)
- 0.25 cup fresh mint leaves(torn)
- 0.25 cup fresh cilantro leaves(roughly chopped)
- 2 tbsp pomegranate arils(for jeweled texture)
- 0.5 tsp flaky sea salt(such as Maldon)
Instructions
- 1
Prick 2 medium Italian eggplants several times with a fork. Place them directly over an open gas flame or under a preheated high-temperature broiler, turning frequently with tongs, until the skins are completely charred and black and the flesh collapses completely into a velvety pulp, about 18 to 20 minutes.
20 min
Tip: Don't rush this! The deeper the char, the richer the smoky flavor in the flesh.
- 2
While the eggplants roast, prepare the Golden Turmeric Tahini. In a medium bowl, whisk together 0.5 cup raw hulled tahini, 1 clove garlic, 0.5 tsp ground turmeric, 3 tbsp fresh lemon juice, and 0.5 tsp fine sea salt. The mixture will thicken and seize. Slowly pour in 0.33 cup ice water while whisking vigorously until the sauce transforms into a pale golden, cloud-like cream.
8 min
Tip: Ice water is the secret to getting tahini extraordinarily light and fluffy.
- 3
Transfer the charred eggplants to a bowl, cover tightly with foil, and let steam for 5 minutes. Peel away the blistered black skins (it is okay if a few flecks remain for flavor). Lay the warm eggplant flesh onto a clean cutting board lined with parchment paper. Using the back of a large spoon or a heavy chef's knife flat, gently press and fan the eggplant out into a thin, continuous carpaccio layer.
10 min
Tip: Gently tilt your board to let any excess liquid drain off before plating.
- 4
In a small skillet, heat 2 tbsp extra virgin olive oil over medium-high heat. Add 2 medium shallots and sizzle for 3 minutes until golden and crisp. Add 2 small red plums, 1 tsp ground sumac, 0.5 tsp Urfa biber, 1 tsp nigella seeds, and 2 tbsp pine nuts. Toss rapidly for 2 minutes until the plums just blister and soften at the edges but retain their structure.
8 min
Tip: Keep the pan hot so the plums blister quickly without turning into jam.
- 5
Spread the whipped turmeric tahini across a large serving platter. Carefully lift the eggplant carpaccio using a wide spatula and lay it over the tahini. Drizzle with remaining 1 tbsp extra virgin olive oil and 1 tbsp pomegranate molasses. Spoon the hot sizzled plum and crispy shallot oil over top. Finish generously with 0.25 cup fresh mint leaves, 0.25 cup fresh cilantro leaves, 2 tbsp pomegranate arils, and a sprinkle of 0.5 tsp flaky sea salt.
5 min
Tip: Serve immediately while the topping is hot and the contrast with room-temp tahini is striking.
Chef's Notes
Eggplant carpaccio is one of my favorite ways to celebrate open-flame cooking. The deep smokiness of melted eggplant flesh pairs exquisitely with bright golden turmeric tahini and the tart sweet burst of late-summer plums. Serve with warm flatbread or za'atar pita chips for scooping!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.