Linseed crackers with mutabbal beitinjan (eggplant dip)

Linseed crackers with mutabbal beitinjan (eggplant dip)

4.7 7 ratings

Prep. 20 min

Total 16 h 20 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 649.9 mg

Protein 18.4 g

Calories 2553.8 kJ / 608 kcal

Fat 48.6 g

Fibre 25.6 g

Saturated Fat 6.6 g

Carbohydrates 13.5 g

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Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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