Eggplant & Beet Carpaccio: The Colorful Dish That Vanishes First

There are dishes I make simply because they taste delicious, and there are others I make because they make my eyes happy, too. I love their colors, and somehow, all that color seems to spill right into my heart and fill it with joy.

This beet and eggplant carpaccio is one of those recipes. It takes just five minutes to assemble, and you can enjoy not only its beautiful colors but also its incredible flavor. Best of all, you can customize it with endless combinations.

For me, that might mean adding hard cheese, nuts, seeds, and lots, really lots, of blueberries. Why blueberries? I discovered almost by accident that they add a sweet tart flavor reminiscent of pomegranate, which is not always easy to replicate. They work beautifully here, but you can experiment with other fruits as well. Try oranges, mango, cherries, or even a little apple.

Ingredients

2 medium eggplants
2 cooked beets
3 tablespoons raw tahini
Juice of half a lemon
2 tablespoons olive oil
1 tablespoon balsamic reduction or pomegranate molasses
Coarse salt
Ground black pepper, optional
A handful of chopped parsley or cilantro
A handful of chopped walnuts or pistachios
A few pomegranate seeds, if available

Optional: Seasonal fruit and hard cheese, as long as the dish is not being served with a meat meal

Directions

Roast the eggplants whole in the oven at 425°F until very soft and the skins are dark. Alternatively, roast them over an open flame for a smokier flavor.

Let the eggplants cool slightly, then gently peel them. Place the flesh in a colander for a few minutes to drain any excess liquid.

Slice the beets as thinly as possible and arrange them in a single layer on a large serving platter, carpaccio style.

Arrange thin pieces of roasted eggplant over and between the beet slices. It does not need to look perfect. The natural, effortless presentation is part of what makes this dish so beautiful.

Mix the tahini with the lemon juice, a little cold water, and salt until smooth and fairly thin.

Drizzle the platter with olive oil, balsamic reduction or pomegranate molasses, and the tahini sauce. Sprinkle with coarse salt, black pepper, fresh herbs, and chopped nuts.

If you have pomegranate seeds, scatter a small handful over the top. If not, blueberries are a delicious alternative. You can also add your choice of seasonal fruit or cheese.

Serve with good bread or fresh challah, and place the colorful platter in the center of the table for everyone to enjoy.