Walkers Shortbread Inc.
Blackened Eggplant, Tahini & Pomegranate Oat Crackers

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.

Get Started Below


  • 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
Blackened Eggplant, Tahini & Pomegranate Oat Crackers


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.
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.
Add tahini, lemon juice, garlic, parsley, and some salt and pepper. Mix well.
Stir in the cucumber, keeping a tablespoon back for garnish. Spoon onto the oat crackers and sprinkle with the remaining cucumber and pomegranate seeds.

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