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Eggplant Dip and Sourdough Crackers
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5 from 1 vote

Roasted Eggplant Dip with Sourdough Crackers

Velvety and tangy, this Roasted Garlic and Eggplant Dip is the perfect healthy dip. Pair it with sourdough crackers or any crisp veggie!
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer
Servings: 2 cups
Author: Lynn Polito

Ingredients

  • 1 large Eggplant
  • 1 Head Garlic
  • 3 tablespoon Tahini
  • 2 Lemons, juiced
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 teaspoon Salt
  • ½ teaspoon Pepper

Sourdough Crackers

  • ½ cup All Purpose Flour
  • ½ cup Whole Wheat Flour
  • 1 cup Sourdough Starter Discard, Unfed
  • 4 tablespoon Coconut Oil
  • 2 tablespoon Everything Bagel Seasoning

Instructions

  • Preheat oven to 375 degrees. Cut the garlic head crosswise along the middle of the garlic head. Place the head on a piece of aluminum foil and drizzle with a little olive oil and salt. Enclose the garlic in the aluminum foil and bake in the oven for 45 minutes. Take it out and allow it to cool.
  • When the garlic is done, turn the broiler on. Place the eggplant on a baking sheet and broil the eggplant for 20 minutes, turning the eggplant halfway through. After the 20 minutes is up, leave the eggplant in the oven but turn off the broiler. Let it sit for another 20 minutes.
  • In the bowl of a food processor, peel the eggplant and place the meat into the bowl. Add all the rest of the ingredients to the processor. To get the garlic out of the head, squeeze the skins of the garlic and it should come right out into the bowl of the food processor. Process for 30 seconds until everything is smooth. Taste the dip and adjust seasonings to your taste. Serve immediately or refrigerator to intensify the flavor.

To Make the Sourdough Crackers

  • Preheat the oven to 350 degrees.
  • Place all the ingredients for the crackers in a bowl and mix. The dough will come together and be slightly tacky.
  • Divide the dough in half and wrap each half in plastic wrap. Place in the refrigerator and allow the dough to rest for at least one hour, but it can stay in the refrigerator overnight if needed.
  • Take one half of the dough out at a time and roll it on a lightly floured piece of parchment paper or silicone mat. Lightly flour your rolling pin and the dough as well. Roll the dough very thin, about 1/16th of an inch. Add a little extra flour if needed.
  • When the dough is rolled out, brush it lightly with olive oil and sprinkle with course sea salt.
  • Cut the dough into crackers in your shape preference. Prick the center of each cracker to prevent puffing.
  • Bake the crackers for 20-25 minutes, rotating the baking sheet halfway through the baking process. When the crackers are browned, allow them to cool before placing them in an air tight container.