Blackened Eggplant, Tahini & Pomegranate Oat Crackers
- 35 Minutes
- 12 People
- Easy
- Favorite
Our blackened eggplant recipe featuring tahini & pomegranate is an eye catching, healthy snack. Topping this hearty spread with jewel-like pomegranate seeds adds color, texture, and antioxidants. Perfect for entertaining or a make-ahead spread to snack on all week long. This nutritious charred eggplant dip is as easy as to make it is delicious and matches perfectly with our Oat Crackers.
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Ingredients
- 1 box Walkers Scottish Oat Crackers
- 2 large eggplants
- 3 T Tahini Paste
- 1 T Lemon Juice
- 1 Garlic Clove, crushed
- 3 T Chopped Parsley
- Sea Salt
- Black Pepper
- 2" cucumber, deseeded and finely chopped
- Seeds from 1 Pomegranate
- 12 Small Sage Leaves
Method
1
Preheat the grill. Wash the eggplants and place them under a hot grill, turning frequently for around 15 minutes, until blackened and charred on either side.
2
Once cool enough to handle, cut the eggplants lengthways and scoop out the flesh with a spoon, chopping it. Place the flesh in a colander to drain away the bitter juice.
3
Add tahini, lemon juice, garlic, parsley, and some salt and pepper. Mix well.
4
Stir in the cucumber, keeping a tablespoon back for garnish. Spoon onto the oat crackers and sprinkle with the remaining cucumber and pomegranate seeds.
