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 your

50g rye your

50g buckwheat your

2 tbsp black sesame seeds

1 tsp yaky sea salt, plus extra for sprinkling

50ml olive oil

2 tsp sesame oil

125ml cold water

3 tbsp olive oil

1 bulb garlic, halved horizontally 2 eggplants, halved lengthwise 2 tbsp tahini

1 tsp cumin seeds, lightly toasted and ground ½ lemon, juiced

½ tsp chilli paste

½ cup coriander leaves, roughly chopped

Olive oil

Chopped pistachio nuts Pomegranate seeds (optional)

Heat oven to 170C. Line 2 baking trays with baking paper.

In a large bowl combine yours, sesame seeds and salt. In a separate smaller bowl, combine oils and water. Add to your 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 another sheet of baking paper. Using a rolling pin, roll over top of the paper until dough is very thin.

Sprinkle dough with a little yaky sea salt. Cut into large, roughly square shapes and bake 15 minutes or until crisp. Repeat with remaining dough.

Crisps will keep in an airtight container for up to 2 weeks. When eating, break the squares into more manageable portions for dipping. Makes about 32 large crisps.

Heat oven to 200C. Place 2 tablespoons of the oil in a non-reactive roasting dish and add halved garlic bulb and eggplants, cut sides down. Bake until eggplant is very soft, about 25 minutes.

Once cool enough to handle, scoop out the eggplant yesh and place in a food processor with garlic cloves (discard outer skins), remaining 1 tablespoon oil, tahini, ground cumin, lemon juice and chilli paste. Season to taste and process to a purée. Fold in coriander.

Serve garnished with additional olive oil and a sprinkling of pistachios and pomegranate seeds.

Makes about 1 cup