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Linseed crackers with mutabbal beitinjan (eggplant dip)

Linseed crackers with mutabbal beitinjan (eggplant dip)
4.7 7 évaluations
Prép. 20min
Total 16h 20min
4 portions
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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
Flaxseed (linseed) crackers
  • flaxseeds (linseeds)
    230 g
  • onion
    30 g
  • garlic clove
    1
  • red capsicum deseeded and cut into quarters
    100 g
  • green capsicum deseeded and cut into quarters
    100 g
  • tomatoes cut into quarters
    400 g
  • sun-dried tomatoes drained
    4
  • water room temperature
    250 g
  • dried Italian herbs
    2 tsp
  • sea salt to taste
    ½ tsp
  • pomegranate arils, for garnishing

Niveau

facile

Infos nut. par 1 portion

Sodium 649.9 mg
Protides 18.4 g
Calories 2553.8 kJ / 608 kcal
Lipides 48.6 g
Fibre 25.6 g
Graisses saturées 6.6 g
Glucides 13.5 g

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Également présenté dans

Dips & savoury spreads 52 Recettes
Australie et Nouvelle-Zélande
Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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