Appetizer

Charred Eggplant & Pomegranate Molasses Tartare with Crispy Sage Oil & Whipped Goat Cheese

Name: Charred Eggplant & Pomegranate Molasses Tartare with Crispy Sage Oil & Whipped Goat Cheese
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium eggplants (globe or Japanese); 3 tbsp pomegranate molasses; 2 tbsp black sesame seeds; 2 tbsp fresh mint, minced; 2 tbsp fresh cilantro, minced; 1 tbsp fresh parsley, minced; 1 shallot, minced very fine; 1 tbsp extra-virgin olive oil, divided; Sea salt and cracked black pepper; 4 oz fresh goat cheese, softened; 1 tsp za'atar; 1 tbsp unsalted butter; 8–10 fresh sage leaves; ½ tsp Aleppo chili flakes; 3 tbsp pomegranate arils; 1 tsp sumac; 1 tbsp pomegranate seeds (whole, for garnish); Fleur de sel

Japanese-inspired play on Middle Eastern classics: finely diced and charred eggplant folded with pomegranate molasses, black sesame seeds, and fresh herbs, served as a composed tartare—raw, cold, and alive. Topped with ethereal whipped goat cheese infused with za'atar, crispy sage leaves fried in brown butter, and a finale of pomegranate arils and sumac. A show-stopping, original appetizer that speaks to both technique and flavor clarity.

527calper serving 18gprotein 51gcarbs 31gfat 18min prep 22min 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