Description
There’s no beef here! But I did loosely take the concept of beef carpaccio to create this Italian-style plant-based twist on it. And this grilled eggplant carpaccio with tomato-basil salsa & treenut cheese is tastier and better for you and better for the planet!
Ingredients
Units
Scale
Tomato-Basil Salsa
- 1 cup thinly sliced or quartered grape or cherry tomatoes, various colors
- 8 large fresh basil leaves, thinly sliced
- 1 garlic clove, minced
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon sea salt
Eggplant Carpaccio
- 1 large (1 pound) eggplant with peel, sliced into thin rounds (no thicker than 1/3-inch; aim for at least 12 slices)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon nutritional yeast flakes, or to taste
Toppings
- 2 ounces soft treenut cheese, dolloped, or plant-based mozzarella, diced
- Pinch of hot pepper flakes and/or fennel seeds
- 1 tablespoon packed extra-small fresh basil leaves
Instructions
- Stir together all the Tomato-Basil Salsa ingredients in a medium bowl. Set aside.
- Meanwhile, make the Eggplant Carpaccio by lightly brushing eggplant rounds with the olive oil and sprinkle with the salt. Grill or pan-grill (in batches, if necessary) over direct medium-high heat until fully cooked through and rich grill marks form, about 4 minutes per side. Sprinkle with the nutritional yeast.
- Arrange the eggplant on a platter, top with the salsa (drained of excess liquids), “cheese,” hot pepper flakes and/or fennel seeds, and basil. And serve as an appetizer when eggplant is slightly warm or at room temperature.
Notes
Optional: For yet another layer of taste, finish this recipe with a drizzling of balsamic or golden balsamic vinegar or a squirt of lemon.
- Prep Time: 15
- Cook Time: 8
- Category: Appetizer
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 4 eggplant carpaccio rounds
- Calories: 270
- Sugar: 5g includes 0g added sugars
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg