Home Made Recipes | Baba Ghanoush with Gluten-Free Crackers | Aubergine

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Gluten-free Crackers with fresh Baba Ghanoush dip

Makes 100 Crackers, Dip depends on size of Eggplant – Prep time 30 mins

Crackers - Ingredients
- 3 Cups Organic, Unbleached Flour (Gluten-free/ Wholegrain is better)
- 2 teaspoons Organic Sugar
- 2 teaspoons Sea Salt
- 4 tablespoons of Olive Oil
- 1 cup of Water

Optional Cracker toppings
- 1 tablespoon of Sesame seeds
- 1 tablespoon of Fennel Seeds
- 1 tablespoon of Poppy Seeds
- 1 teaspoon of Sea Salt
Crackers - Method
- Combine dry ingredients in bowl and mix thoroughly
- Stir through Water and then Oil
- Knead and roll into flat layer
- Slice into even portions or shape and place on baking paper tray
- Sprinkle toppings over dough slices
- Prick with fork to prevent rising during baking
- Place into pre-heated oven at 180c (450f)
- Cook for 10- 15 minutes until golden brown

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Baba Ghanoush - Ingredients
- 1 large Eggplant (Aubergine)
- 1/4 cup of Tahini
- 1/4 Lemon Juice
- 2 to 3 cloves of crushed garlic (depends on eggplant size)
- 1/2 teaspoon of Cumin (depends on eggplant size)
- 1 tablespoon of Olive Oil (garnish)
- Sea Salt (to taste)
- Parsley/ Paprika to garnish
Baba Ghanoush - Method
- Prick Eggplant with fork prior to grilling
- Evenly grill/ char Eggplant (Aubergine) for 5 to 10 mins
- Bake in oven (180c/ 450f) to soften
- Peel off the skin and empty eggplant remnants in bowl
- Mash with fork until consistent
- Add remaining ingredients
- Balance taste with Lemon, Garlic, Salt
- Serve with Olive Oil, Paprika and Parsley topping

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