Crackers with aubergine pate
The Eggplant pate , also known as baba ganoush, is a smooth pate typical of Middle Eastern cuisine. It is normally accompanied by pita bread, carrot sticks, celery, cucumber, any crudité you can think of.
Today we accompany it with another recipe: pipe crackers, seeds and oat flakes. A deliciously healthy option that you can keep in your pantry for a couple of weeks and have them reserved for any occasion when you feel like a snack.
Let's go with this double eggplant babaganoush recipe with crackers :
Ingredients
- 1/2 cup oat flakes
- 1/2 cup of sesame seeds
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup and 1/2 of flour
- 200 ml of water
- 1/2 cup of oil
- 1 teaspoon royal yeast
- 1 and 1/2 teaspoons of fine salt
For the eggplant pate:
- 1 large eggplant
- 2 cloves of garlic
- salt, paprika, cumin
- 100g olive oil
- 2 tablespoons Greek yogurt
Preparation
For the crackers:
- Mix all the ingredients for the crackers in a large bowl and knead well with your hands.
- Stretch the dough with the help of a roller on a couple of pieces of parchment paper until you get a very thin dough, about 2 mm thick.
- Transfer to the oven tray and remove the top paper.
- Once the dough is on the tray we will mark some squares on it with the help of a knife.
- Put them in the oven and let them cook for about 15-20 minutes.
- Remove from the oven and transfer to a wire rack to cool. We break the cooled and hardened dough with our hands and reserve. (The ideal is to keep them as cookies, inside a can).
- For the aubergine pate we will roast the whole aubergines in the oven in the BRA Infinity skillet (we will remove the handle to put it in the oven) together with the garlic cloves for about 40 minutes at 180ºC. We peel them and grind the meat with the roasted garlic, season with salt, pepper, paprika and cumin.
- Emulsify with the oil and lighten with the yogurt.
- We serve accompanied by crackers or cut carrot sticks.
Here we leave you with some photos of the step by step:
