Recipe Archive
Grilled Eggplant on Wasa Crackers with Roasted Peppers & Yogurt
| Serving size: | 2½ dozen |
|---|---|
| Prep time: | 10 minutes |
| Cook time: | 10-15 minutes |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 1 small eggplant, halved
- 1 teaspoon kosher or sea salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini (sesame seed paste)
- 2 teaspoons GIA Garlic Purée
- 1 package Wasa crackers
- 1, 9-oz. jar roasted red peppers, julienned
- ½ cup plain yogurt
Preparation
Sprinkle eggplant halves with salt and let stand 10-15 minutes. Pat dry to remove the moisture brought out by the salt. Brush lightly with olive oil and grill over medium-hot coals or flame for 10-12 minutes, turning once after 6 minutes have elapsed. Remove from heat; allow eggplant to cool enough so it can be comfortably handled. Scoop eggplant flesh into in a bowl and mash with lemon juice, tahini and garlic paste; discard skin.
Break each Wasa cracker into 2-3 pieces to yield a total of 30 pieces. Top each cracker with eggplant, 3-4 strips of roasted red pepper and a teaspoon of yogurt. Arrange on a platter and serve at room temperature.
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