Blackened Eggplant, Tahini & Pomegranate Oat Crackers


1 box Walkers Scottish Biscuits for Cheese
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


  • 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.
Scottish Biscuits for Cheese
Scottish Biscuits for Cheese Scottish Biscuits for Cheese