Appetizer

Grilled Lamb Carpaccio with Charred Eggplant Purée, Pomegranate Molasses & Crispy Sage Oil

Name: Grilled Lamb Carpaccio with Charred Eggplant Purée, Pomegranate Molasses & Crispy Sage Oil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 8 oz beef tenderloin or lamb loin, cut into a 2-inch-thick block; 3 tbsp extra-virgin olive oil; 2 medium eggplants, halved lengthwise; 3 cloves garlic, minced; 2 tbsp tahini; 2 tbsp lemon juice; ½ tsp cumin; ¼ cup fresh mint, finely chopped; 12 fresh sage leaves; ¼ cup arbequina olive oil (for crispy sage); 3 tbsp pomegranate molasses; 3 tbsp pomegranate arils; Fleur de sel and cracked black pepper; Crushed red pepper flakes

Seared lamb loin, sliced paper-thin, arranged over a silken warm eggplant purée touched with tahini and garlic. Pomegranate molasses cuts through richness while crispy sage and burnt olive oil add textural crunch and aromatic depth. A composed, restaurant-quality opening that tastes as good as it looks.

725cal per serving 8gprotein 52gcarbs 57gfat 25min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this