Charred eggplant dip with quick quinoa crackers

Name: Charred eggplant dip with quick quinoa crackers
Yield: Serves 4 - 6
Cuisine: Modern Australian
Ingredients: 2 large eggplant; 1 garlic clove, crushed; 2 tsp hulled tahini; Juice of 1 lemon; 1 tbsp extra-virgin olive oil; To serve: plain yoghurt and coriander; 200 gm plain flour (1 cups); 1 tbsp black quinoa

Australian Gourmet Traveller recipe for charred eggplant dip with quick quinoa crackers.

Nov 25, 2013 1:35am

By Lisa Featherby & Alice Storey

Serves 4 - 6

Charred eggplant dip with quick quinoa crackers

Ingredients

2 large eggplant
1 garlic clove, crushed
2 tsp hulled tahini
Juice of 1 lemon
1 tbsp extra-virgin olive oil
To serve: plain yoghurt and coriander

Quick quinoa crackers

200 gm plain flour (1 cups)
1 tbsp black quinoa

Method

Main

1
Preheat oven to 220C. Cook eggplants over a medium flame either on a rack on a gas cooktop or on a barbecue, turning occasionally, until charred and tender (15-20 minutes). Halve and drain flesh-side down in a colander.
2
For quick quinoa crackers, combine flour, 100ml water and a large pinch of salt in a bowl and knead until smooth. Knead in quinoa and divide into 4 pieces. Roll through a pasta machine, starting at widest setting, then reduce notch by notch until dough is 4mm-thick. Place on 2 oven trays lined with baking paper and bake until golden (10-15 minutes). Set aside to cool, then break into rough crackers and sprinkle with sea salt flakes (optional).
3
Scoop out half the eggplant and purée in a food processor with garlic, tahini and lemon juice. Season generously and drizzle with oil. Scoop remaining eggplant from skins (discard skins) into a bowl, mash coarsely with a fork, mix in puréed eggplant, top with a dollop of yoghurt, scatter with coriander and serve with quinoa crackers.