Linseed crackers with mutabbal beitinjan (eggplant dip)
TM6 TM5 TM31

Linseed crackers with mutabbal beitinjan (eggplant dip)

4.3 (3 ratings)

Ingredients

Mutabbal beitinjan (eggplant dip)

  • 1 eggplant (approx. 400 g), cut into halves lengthways and skin pricked all over with a fork
  • 3 garlic cloves, unpeeled
  • 50 g olive oil, plus extra for drizzling
  • 1 tbsp lemon juice
  • ½ tsp sea salt, to taste
  • 1 - 2 pinches ground black pepper, to taste
  • 40 g pitted Kalamata olives
  • 1 tsp ground cumin
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 20 g tahini (see Tips)
  • 30 g natural yoghurt

Flaxseed (linseed) crackers

  • 230 g flaxseeds (linseeds)
  • 30 g onion
  • 1 garlic clove
  • 100 g red capsicum, deseeded and cut into quarters
  • 100 g green capsicum, deseeded and cut into quarters
  • 400 g tomatoes, cut into quarters
  • 4 sun-dried tomatoes, drained
  • 250 g water, room temperature
  • 2 tsp dried Italian herbs
  • ½ tsp sea salt, to taste
  • pomegranate arils, for garnishing

Nutrition
per 1 portion
Calories
2553.8 kJ / 608 kcal
Protein
18.4 g
Carbohydrates
13.5 g
Fat
48.6 g
Saturated fat
6.6 g
Fiber
25.6 g
Sodium
649.9 mg

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