Vegan Carpaccio

1. Place the eggplants on a grill (on the hottest spot), turn as needed until charred and tender, for 12 to 15 minutes. Transfer to a cutting board to cool.

2. Peel the eggplants. Place over a sieve or colander to drain while they cool completely.

3. Scoop out the roasted eggplant and mix it with a fork to mash slightly.

4. Add garlic and lemon juice. Season with salt and pepper to taste.

5. Spread the charred eggplant on a plate and keep it aside in the chiller.

For the Middle Eastern green wild garlic pesto:

1. Wash wild garlic thoroughly and place in a food processor, blitz until well broken up.

2. Add grated Parmesan cheese, and blitz more to break down the garlic leaves.

3. Add cashew and spices, have olive oil on standby and turn on the food processor. Add olive oil to the mixture until the pesto reaches desired consistency. Add salt, pepper, and lemon juice to taste.

For the tahini and smoked provola mousse:

1. Soak the gelatin sheets in the cold water, squeeze the gelatin sheets using your hands.

2. Drain excess water and add the sheets to the heavy cream, dissolve in medium heat.

3. Add the cream gelatin mixture into the blender with tahini and cheese. Blend on high speed, then strain through a fine sieve and set in the chiller for two hours.

4. Transfer to the mixing bowl, whisk using a hand mixer until it doubles in size. Add to a piping bag and set aside.

For the date molasses:

1. Combine all ingredients in the mixing bowl, whisk until all ingredients are well combined. Add to a small pot.

2. Cook slowly on a medium heat and cook until reduced by half around 15 to 25 minutes. Transfer to the chiller for 15 minutes then set aside to use in the dish.

For the Levant furikake:

1. Mix all ingredients in the bowl very thoroughly.

2. Store in an airtight container and keep away from the moisture.

Recipe courtesy: Teible

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This recipe was a part of the Brand Dubai Ramadan Recipes Guide