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
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.