Recipe: Black sesame crisps with roasted eggplant dip
This tasty combo takes its inspiration from two popular Middle Eastern classics: pita crisps and baba ganoush.
100g plain flour
50g rye flour
50g buckwheat flour
2 tablespoons black sesame seeds
1 teaspoon flaky sea salt, plus extra for sprinkling
50ml olive oil
2 teaspoons sesame oil
125ml cold water
3 tablespoons olive oil
2 eggplants, halved lengthwise
1 bulb garlic, halved horizontally
2 tablespoons tahini
1 teaspoon cumin seeds, lightly toasted and ground
½ lemon, juiced
½ teaspoon chilli paste
½ cup coriander leaves, roughly chopped
To garnish: olive oil, chopped pistachio nuts, pomegranate seeds (optional)
Heat oven to 170°C. Line 2 baking trays with baking paper.
Sesame crisps: In a large bowl combine flours, sesame seeds and salt. In a separate smaller bowl combine oils and water. Add to flour mix and bring together using hands to form a smooth, elastic dough.
Divide dough into quarters. Place 1 piece on top of a lined tray and top with a sheet of baking paper. Using a rolling pin, roll over top of the paper until dough is very thin. Sprinkle dough with a little flaky sea salt. Repeat with remaining dough. Cut into large, roughly square shapes and bake 15 minutes or until crisp.
These crisps will keep in an airtight container up to 2 weeks. When serving, guests can roughly break the squares into more manageable portions for dipping. Makes about 32 large crisps
Eggplant dip: Heat oven to 200°C. Place 2 tablespoons oil in a non-reactive roasting dish and add garlic and eggplants, cut sides down. Bake until eggplant is very soft, about 25 minutes.
Once cool enough to handle, scoop out eggplant flesh and place in a food processor with garlic cloves (discard outer skins), remaining 1 tablespoon oil, tahini, cumin, lemon juice and chilli. Season to taste and mix to a purée. Fold in coriander.
Serve garnished with extra olive oil and a sprinkling of pistachios and pomegranate seeds.
Makes about 1 cup
- NZ House & Garden