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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.

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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
Blackened Eggplant, Tahini & Pomegranate Oat Crackers

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.

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