Ingredients
- 2-3 Italian baby or Japanese eggplants, thinly sliced on mandolin
- ½ tsp tahini paste
- Lemon juice from ½ lemon
- ¼ tsp honey
- 1 Tbs extra virgin olive oil
- A few leaves of mint and basil, chopped
- Salt and pepper to taste
- Mixed greens (optional)
- 1 tsp crumbled goat cheese
Description
The Thin Slices Of Eggplant Layered In A Flat Circle On The Plate Remind Me Of The Thinly Sliced Meat Or Fish In A Carpaccio Dish. If You Make This Salad, Keep A Watchful Eye On…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter