Sesame Crackers With Baba Ganoush Dip Food

BABA GANOUSH & SESAME CRACKERS

Steps:

• To char the aubergines, use a barbecue, grill on its highest setting, or cook directly on the hob. Prick the aubergines all over with a fork and grill until charred. This will take about 10 mins over an open flame or 20 mins under the grill - remember to turn them halfway. Remove and put in a sieve to drain any excess water for 10 mins.
• Heat oven to 220C/200C fan/gas 7. Use scissors to cut through the seam of the pittas, gently separate the two pieces and cut into triangles. Spread out on a large baking tray, or two smaller ones. Drizzle the oil over, and sprinkle with salt, the spices and seeds. Bake for 10-12 mins until golden, swapping the trays halfway through. Remove and leave to cool. Will keep for up to two days in an airtight container.
• Put the aubergine flesh in a food processor or blender, adding two to three pieces of the charred skin too. Add the garlic to the aubergines along with the lemon, mint, coriander, cumin, oil, yogurt and some seasoning. Blend until smooth, scrape into a serving dish, cover and chill in the fridge. Will keep for two days. Just before serving, sprinkle with the chilli flakes.

SESAME CRACKERS WITH BABA GANOUSH DIP

Steps:

• To make the crackers, preheat oven to 350°F. In a food processor place the flax meal, sesame seeds, sesame flour and salt and pulse a few times. Add the tahini and egg and pulse until combine. Roll out the dough between sheets of parchment paper until about 1/6'' thick. Slice the dough into squares and transfer the entire sheet onto baking pan. Bake for 10 minutes. Serve with baba ganoush.To make the baba ganoush, wash the eggplants and pierce them with a fork a few times. Place the eggplants under broiler for 2-3 minutes to char them. Remove from the oven and set aside. Preheat oven to 375 F.Cover the garlic head with aluminum foil. Place the eggplants and covered garlic on a baking sheet lined with baking paper and bake for 20-25 minutes. Remove from oven and allow to cool. Peel the eggplants and squeeze the roasted garlic cloves out of their skins.Place the eggplants, tahini, olive oil, lemon juice, garlic and salt in a food processor and pulse until coarsely chopped. Pour the baba ganoush into an airtight container and refrigerate until ready to serve. Will keep covered in the fridge for several days. Just before serving, transfer baba ganoush into a bowl and make a hole in the middle. Fill the hole with olive oil and garnish with sesame seeds.

BABA GANOUJ - EGGPLANT DIP WITH SESAME OIL

Steps:

• Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
• Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
• Broil in oven or bake at 450oF until fairly soft.
• Allow to cool enough to be handled.
• Remove most of skin, and mash eggplant.
• If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
• Fit food processor with steel blade.
• With machine running, drop in garlic cloves.
• Add tahini, lemon juice, and water; blend until thoroughly combined.
• Add eggplant, and pulse until coarsely pureed.
• Add salt and red and black pepper to taste.
• Refrigerate for 1-2 hours for flavor to develop.
• Adjust seasonings, including tahini if desired.
• Garnish with parsley, pine nuts, and pomegranate seeds as desired.
• Serve with pita bread or veggies.