Tomato Carpaccio with Eggplants

This simple and seasonally tomato carpaccio with eggplants is refreshing and deliciously healthy. Make use of different shapes, colours and sizes of those peak summer tomatoes from your local farmers market or your own garden. It's quick and shockingly easy to make, and will become a favorite if you enjoy tomatoes and eggplants. Despite taking only 20 minutes to prepare and cook, it looks super impressive when served.

Eggplants	Tomato Carpaccio
2-3 tbsp Olive oil 500 g Eggplants, diced 80 g Hazelnuts, roughly chopped 1 Onion, finely chopped 1 clove Garlic, minced 2/3 tsp Cumin powder 2/3 tsp Spicy paprika flakes Salt & freshly milled black pepper, to taste 1/2 bunch Flat-leaf parsley, finely chopped 1/2 bunch Mint leaves, finely chopped 1 Organic lemon, a little grated zest and all the juice 5 tbsp Extra-virgin olive oil 1 tbsp Maple syrup	3 Vine-ripened tomatoes, thinly sliced Sea salt Freshly milled black pepper to taste 1/2 tbsp Freshly squeezed lemon juice 1/2 tbsp Extra-virgin olive oil

Eggplants

Tomato Carpaccio

2-3 tbsp Olive oil
500 g Eggplants, diced
80 g Hazelnuts, roughly chopped
1 Onion, finely chopped
1 clove Garlic, minced
2/3 tsp Cumin powder
2/3 tsp Spicy paprika flakes
Salt & freshly milled black pepper, to taste
1/2 bunch Flat-leaf parsley, finely chopped
1/2 bunch Mint leaves, finely chopped
1 Organic lemon, a little grated zest and all the juice
5 tbsp Extra-virgin olive oil
1 tbsp Maple syrup

3 Vine-ripened tomatoes, thinly sliced
Sea salt
Freshly milled black pepper to taste
1/2 tbsp Freshly squeezed lemon juice
1/2 tbsp Extra-virgin olive oil

Heat the olive oil in a skillet. Stir-fry the diced aubergines for about 10 minutes. Add hazelnuts, onion and garlic. Season with cumin, paprika, salt and black pepper. Stir-fry for about 5 minutes until tender.
Transfer the eggplants into a mixing bowl. Add in chopped flat leaf parsley and mint leaves. Mix together the lemon juice, zest, olive oil and honey. Toss the dressing with the eggplants and herbs. Taste and season with salt and pepper.
Arrange the tomatoes on two plates, season with salt and pepper. Mix the lemon juice and oil and drizzle over the tomatoes. Arrange the aubergines on top.

32 comments:

Anonymous 6/9/22 00:06: Look how gorgeous this veggie carpaccio is! I love thinly sliced tomatoes in place of the typical beef - such a fabulous idea, Angie.
Whats Cookin Italian Style Cuisine 6/9/22 01:11: This is just my kind of meals I love anything with tomato and eggplant this is a beautiful plate ful!
Tom 6/9/22 01:28: ...wow, that looks great!
Christine 6/9/22 01:35: Delicious!
J.P. Alexander 6/9/22 02:58: Se ve muy rico y refrescante. Gracias por la receta. Te mando un beso.
Anonymous 6/9/22 03:31: Thanks so much for that recipe, it looks and sounds delicious!
Kelly | Foodtasia 6/9/22 06:11: Such wonderful flavors, Angie! Tomato and eggplant were made for each other!
Anne in the kitchen 6/9/22 07:38: This looks and sounds delicious. I love eggplant but noticed each time I ate it, I felt weird. Unfortunately, now I am violently allergic. The last time I ate it the reaction was like a thousand bees stinging me in the mouth. Not going to risk another one.
Grace 6/9/22 07:53: Delicioso y fácil de hacer.
Gracias Angie!!
Margaret D 6/9/22 08:15: Looks good and recipe reads well.
Izaa 6/9/22 09:56: very delicious dish
Anonymous 6/9/22 12:46: Angie,
I am really intrigued with your idea to use thinly sliced tomatoes as your base for carpaccio and I'm always in love with eggplant. Such a great vegan recipe. thanks
Federica Simoni 6/9/22 15:08: wow complimenti deve essere buonissimo!
Anonymous 6/9/22 15:21: I just love the use of nuts in this recipe. It’s so pretty and the combination of textures must be wild! Cooked eggplant is so creamy.
Éva http://kitcheninspirations.wordpress.com/
DEZMOND 6/9/22 15:48: Looks lovely especially on that dark plate!
Kitchen Riffs 6/9/22 16:21: What a lovely dish! Eggplant is at its peak right now, so timely too. Thanks!
Brian's Home Blog 6/9/22 19:12: That looks wonderful and no dairy so I could have it!
Cooking Julia 6/9/22 19:32: A great summer salad!
Gingi 6/9/22 19:49: This looks amazing and so yum! Love your recipes! <3 - http://www.domesticgeekgirl.com
Muriel 6/9/22 21:35: J'adore les aubergines, alors ce carpaccio ne peut que me plaire. Merci pour cette superbe recette. Bonne fin de soirée
David 7/9/22 02:41: Angie, Very attractive but with eggplant in it, neither my wife nor I would partake...just not our thing. Take Care, Big Daddy Dave
foodtravelandwine 7/9/22 03:45: It looks so good!!!....very Mediterranean!!...I love it!.......Abrazotes, Marcela
Rose world 7/9/22 09:20: Dish is so pretty. I bet it is good too. I like eggplants but my kids don't. Rarely buy and cook at home.
Nancy Chan 7/9/22 12:57: Looks beautiful and delicious. I love eggplant.
Maria Grazia Ferrarazzo Maineri 7/9/22 16:56: Fresh and tasty, Angie!
Pam 7/9/22 17:15: Beautiful and delicious!
DeniseinVA 7/9/22 20:12: Thank you for another delicious looking recipe Angie :)
Raymund 8/9/22 01:27: Bookmarking this, defintiely will make it soon as summer is heading our way and this is a nice to serve with grilled meats
Rainbow Evening 8/9/22 16:51: look tasty... love eggplant...
thepaintedapron.com 9/9/22 14:45: What a delicious combo and the nuts are a nice texture addition~ so pretty too!
Valentina 9/9/22 20:34: Sounds so tasty and your presentation is stunning. :-) ~Valentina
Lowcarb team member 12/9/22 22:55: That does look delicious :)

All the best Jan