Flashback // Alenbi’s Eggplant Carpaccio

3 Italian eggplants
¼ cup canola or vegetable oil
1 medium onion, diced
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon mayonnaise
1-2 teaspoons extra-virgin olive oil,
plus more for drizzling
Pinch of salt
1 tablespoon silan (date honey)
Pomegranate seeds, for garnish
Maldon or sea salt, for garnish
Fresh mint for garnish, optional

Line your stovetop burners with foil before you start to help with clean-up. Turn flames on high and arrange eggplants directly on the flame. Char for 10-15 minutes, turning them every minute or so. Place in a large bowl, cover tightly with plastic wrap, and set aside for 15 minutes. Refrigerate until cool enough to handle.
Heat oil in a large skillet, then add diced onion and cook over high heat until slightly burned. Use a slotted spoon to remove onions and drain on paper towel. Set aside.
Gently peel away the charred eggplant skin with your hands. It’s okay if some stays on.
Add flesh of one eggplant, garlic, lemon juice, mayonnaise, olive oil and salt to a food processor or Vitamix blender. Blend until smooth and creamy. Set aside.
Place two remaining skinned eggplants on a large serving dish. Cover with parchment paper, then use a spoon to press down and spread them thinly and evenly on the plate. Peel off parchment paper and discard.
Drizzle silan over eggplant. Top with dollops of eggplant cream, fried onions and pomegranate seeds. Season with salt and finish with a drizzle of olive oil and fresh mint, if desired.

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