Charred eggplant dip with quick quinoa crackers

AT A GLANCE

  • Serves 4 - 6 people

  • 2 large eggplant
  • 1 garlic clove, crushed
  • 2 tsp hulled tahini
  • Juice of 1 lemon
  • 1 tbsp extra-virgin olive oil
  • To serve: plain yoghurt and coriander
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  • Quick quinoa crackers
  • 200 gm (1 cups) plain flour
  • 1 tbsp black quinoa
01   Preheat oven to 220C. Cook eggplants over a medium flame either on a rack on a gas cooktop or on a barbecue, turning occasionally, until charred and tender (15-20 minutes). Halve and drain flesh-side down in a colander.
02   For quick quinoa crackers, combine flour, 100ml water and a large pinch of salt in a bowl and knead until smooth. Knead in quinoa and divide into 4 pieces. Roll through a pasta machine, starting at widest setting, then reduce notch by notch until dough is 4mm-thick. Place on 2 oven trays lined with baking paper and bake until golden (10-15 minutes). Set aside to cool, then break into rough crackers and sprinkle with sea salt flakes (optional).
03   Scoop out half the eggplant and purée in a food processor with garlic, tahini and lemon juice. Season generously and drizzle with oil. Scoop remaining eggplant from skins (discard skins) into a bowl, mash coarsely with a fork, mix in puréed eggplant, top with a dollop of yoghurt, scatter with coriander and serve with quinoa crackers.
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