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 đánh giá )

Đăng ký miễn phí

Độ khó dễ

Thời gian thực hiện 20 phút

Tổng thời gian 16h 20 phút

Khẩu phần ăn 4 portions

Nguyên liệu

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