Fish crudo sounds fancy but all it is is sliced raw fish, lightly dressed with oil and citrus. In this recipe I serve it with one of my favorite ways to prepare eggplant which I learned from chef Ezra Kedem in Jerusalem. You can also serve both preparations separately if you'd like.
Appetizer
4
Lior Lev Sercarz
1 medium size eggplant
1/2 pound hamachi loin (tuna or snapper will work great as well)
1/4 cup raw tahina
1 lemon, or sub some calamansi vinegar
Olive oil
Salt
Urfa
You can cook the eggplant in a few ways. I love placing it straight in a wood fire till burnt on the outside, or charring it on an open flame on the stovetop. You can also cook it under the broiler.
Once charred and soft inside peel the skin and place the eggplant on a serving plate. Using a fork smash it to cover the bottom of the plate. Season with lemon juice, olive oil, salt and some urfa chili.
Drizzle the raw tahina on top of the eggplant.
Thinly slice the hamachi and place over the egpplant. Season with salt and urfa and finish with more olive oil and lemon juice.
• Spread some of the eggplant on small toasts and top with the fish and serve as hors d'oeurves.
• Mix the cooked eggplant with yogurt and add some capers.
Questions? Contact helen@laboiteny.com
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