inspochef
Back to Yael Mizrahi
Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator

Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator

A dramatic, smoky masterpiece that demands to be shared. We take whole eggplants to the absolute brink under extreme heat until they collapse, then smash them flat into a luscious canvas. Drenched in a fierce, sizzling blistered tomato and rose harissa dressing, cooled by velvet walnut-tahini tarator, and showered with fresh herbs and ruby pomegranate—this is how you start a Mediterranean feast.

Yael Mizrahi
Yael Mizrahi
Prep: 15 minutes
Cook: 35 minutes
4
medium
appetizersalad
mezzeveganentertaininghigh-heat+1

Save a copy to your collection for editing

Timeline

45 minutes
0m10m20m30m40m45m
Prep Eggplants
Char Eggplants
35m
Blend Tarator
5m
Char Tomatoes
10m
Mix Dressing
5m
Smash Eggplant
5m
Assemble Dish

Ingredients

  • 2 whole large globe eggplants(Look for firm, shiny eggplants with smooth skin)
  • 2 whole plum tomatoes(Halved lengthwise)
  • 5 cloves garlic(4 left unpeeled for charring, 1 peeled for the tarator)
  • 3 tbsp rose harissa(Adjust depending on the heat level of your brand)
  • 1/2 cup extra virgin olive oil(Plus a little extra for rubbing the eggplants)
  • 1/2 cup walnuts(Toasted)
  • 1/4 cup raw tahini(Good quality, stirred well)
  • 1/4 cup lemon juice(Freshly squeezed (about 2 lemons), divided use)
  • 1/4 cup ice water(Crucial for fluffy tarator)
  • 1/3 cup pomegranate arils
  • 1 tbsp pomegranate molasses(Thick and syrupy)
  • 1/4 cup pine nuts(Toasted until golden)
  • 1 large handful fresh cilantro(Roughly chopped, tender stems included)
  • 1 large handful fresh mint(Leaves torn)
  • 1/2 tsp kosher salt(For the tarator)
  • 1 tsp flaky sea salt(For finishing, divided use)
  • 5 cloves of garlic(1 clove used in step 3, 4 cloves used in step 4)
  • 4 tbsp lemon juice(2 tbsp used in step 3, 2 tbsp used in step 5)
  • 1 tsp flaky sea salt(1/2 tsp used in step 5, 1/2 tsp used in step 7)

Instructions

  1. 1

    Preheat your oven to 500°F (260°C) or set your broiler to high. Take 2 whole large globe eggplants and prick them all over with a fork—this prevents them from exploding in the intense heat. Rub lightly with a few drops of olive oil.

    2 min

    Tip: Don't skip the pricking. I learned this the hard way in my tiny London kitchen years ago.

  2. 2

    Place the eggplants on a foil-lined baking sheet and blast them in the oven for 35 minutes. You want absolute destruction of the skin. Turn them every 10 minutes until they completely collapse in on themselves and feel as soft as a water balloon.

    35 min

    Tip: If your broiler is very strong, keep an eye on them so the paper-thin skin doesn't catch fire, but embrace the black char.

  3. 3

    While the eggplant is scorching, make the Walnut Tarator. In a food processor, pulse 1/2 cup walnuts until finely ground. Add 1/4 cup raw tahini, 1 peeled clove garlic, 2 tbsp lemon juice, and 1/2 tsp kosher salt. With the machine running, slowly drizzle in 1/4 cup ice water until the mixture transforms into a pale, velvet cloud.

    5 min

    Tip: Ice water is the secret to emulsifying tahini into a bright, fluffy sauce instead of a heavy paste.

  4. 4

    Heat a heavy cast-iron skillet over medium-high heat with absolutely no oil. Place 2 halved plum tomatoes cut-side down, alongside 4 unpeeled cloves garlic. Let them dry-char for about 8-10 minutes until deeply blackened and blistered. Remove from heat.

    10 min

    Tip: Let the pan get smoking hot before dropping the tomatoes in. We want blistered edges, not mushy stewed tomatoes.

  5. 5

    Roughly chop the blackened tomatoes and squeeze the roasted garlic out of their skins. In a bowl, mash them together with 3 tbsp rose harissa, 1/2 cup extra virgin olive oil, the remaining 2 tbsp lemon juice, and 1/2 tsp flaky sea salt. This is your fierce, fiery dressing.

    5 min

    Tip: The residual heat from the tomatoes will bloom the spices in the harissa beautifully.

  6. 6

    Once the eggplants are done, let them cool just enough to handle. Gently peel away the charred skin, leaving the stems attached for drama if possible. Lay the naked eggplants on a large, beautiful serving platter. Using a fork, smash them completely flat, spreading the silken flesh across the plate like a carpaccio.

    5 min

    Tip: Smashing it flat ensures every single bite gets an equal distribution of the toppings.

  7. 7

    Time to paint the canvas. Drizzle the warm eggplant with 1 tbsp pomegranate molasses. Swoosh the walnut tarator through the center. Vigorously spoon the blistered tomato-harissa dressing all over the edges. Shower the whole plate with 1/3 cup pomegranate arils, 1/4 cup pine nuts, 1 large handful fresh cilantro, 1 large handful fresh mint, and the final 1/2 tsp flaky sea salt.

    3 min

    Tip: Serve immediately while the eggplant is still warm, with warm pita or tearing-bread on the side.

Chef's Notes

I always tell my cooks that there is a fundamental difference between roasting a vegetable and scorching it. With eggplant, you must be fearless. You have to push it right to the edge of ruin to uncover that smoky, melting, custard-like heart. Smashing it into a 'carpaccio' changes the whole eating experience—instead of dipping into a mound, you drag your bread through thin, elegant layers of smoke, acid, heat, and crunch. Do not skimp on the fresh herbs; they are the bridge between the rich tarator and the fiery harissa.

Frequently Asked Questions

How long does Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator take to make?

Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator takes about 50 minutes total. That includes 15 minutes of prep and 35 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator?

The main ingredients are: large globe eggplants, plum tomatoes, garlic, rose harissa, extra virgin olive oil, walnuts, raw tahini, lemon juice, ice water, pomegranate arils, pomegranate molasses, pine nuts, fresh cilantro, fresh mint, kosher salt, flaky sea salt, cloves of garlic, lemon juice, flaky sea salt.

What type of meal is Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator?

Fire-Scorched Eggplant Carpaccio with Blistered Tomato-Harissa & Walnut Tarator is categorized as: appetizer, salad.