Baba ganoush is a staple of levantine cuisine. This tasty dip is sometimes made with tahini paste, so feel free to add a spoonful for extra richness if you like. You’ll find the almond chia crackers are the perfect scooping tools.
Ingredients
- 2 (800 g) large aubergines/eggplants
- 2 tablespoons grapeseed oil
- ½ teaspoon Himalayan salt
- 2 garlic cloves
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons flaxseed oil
- sea salt and freshly ground black pepper, to taste
Almond Chia Crackers
- ½ cup (60 g) almond flour
- ¼ cup (30 g) coconut flour
- ¼ cup (30 g) ground chia seeds
- ¾ teaspoon sea salt
- ½ teaspoon onion powder or 1 chopped small onion
- ¼ cup (60 ml) olive oil
How to Make It
- Preheat the oven to 200ºC (400ºF) Gas 6.
- Cut the aubergine/eggplant in half and pierce the skin and flesh several times. Put on a baking sheet, drizzle with the grapeseed oil, sprinkle with the salt and bake in the preheated oven skin-side up for 35–40 minutes or until the flesh is tender. Remove from the oven and cool in a bowl of iced water. This will make it easier to peel away the skins.
- Peel and discard the skins and add the flesh to the garlic, lemon juice and flaxseed oil in a food processor. Blend, season with salt and pepper and store in the refrigerator until you are ready to serve.
- For the crackers, preheat the oven to 180ºC (350ºF) Gas 4.
- Add all of the dry ingredients to a mixing bowl. Then add the oil and 60 ml/¼ cup water and mix to form a ball with your hands. Chill in the refrigerator in clingfilm/plastic wrap for 20 minutes, then roll out as thinly as possible on a rectangular non-stick baking sheet. Bake in the preheated oven for 15 minutes, then leave to cool and cut into pieces.
- Transfer the dip to a serving bowl and serve with the almond chia crackers.
