Linseed crackers with mutabbal beitinjan (eggplant dip)

Name: Linseed crackers with mutabbal beitinjan (eggplant dip)
Prep time: 20 min
Cook time: 16 h 20 min
Total time: 16 h 20 min
Yield: 4 portions
Ingredients: 1 eggplant; 3 garlic cloves; 50 g olive oil; 1 tbsp lemon juice; ½ tsp sea salt; 1 - 2 pinches ground black pepper; 40 g pitted Kalamata olives; 1 tsp ground cumin; 3 sprigs fresh flat-leaf parsley; 20 g tahini; 30 g natural yoghurt; 230 g flaxseeds; 30 g onion; 1 garlic clove; 100 g red capsicum; 100 g green capsicum; 400 g tomatoes; 4 sun-dried tomatoes; 250 g water; 2 tsp dried Italian herbs; ½ tsp sea salt; pomegranate

4.7 7 évaluations

Prép. 20min

Total 16h 20min

4 portions

Ingrédients

Mutabbal beitinjan (eggplant dip)

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