Baba Ganoush with Crispy Sesame Crackers

• eggplants↗4
• garlic clove↗1

  chopped

• lemon↗1

  juiced

• mint leaves↗2 tbsp
• ground coriander↗1 tsp
• cumin seeds↗½ tsp
• extra virgin olive oil↗1 tbsp

  for the dip

• Greek yogurt↗2 tbsp
• Turkish dried chili flakes↗2 tsp

  or 1 tsp dried chili

• large pitas6
• extra virgin olive oil↗3 tbsp

  for the crackers

• duqqa2 tbsp

  spice mix

• sumac↗1 tbsp
• black sesame↗1 tbsp

Step-by-step instructions

1. 1

   To give the eggplants a smoky flavor, preheat the grill or oven to maximum temperature. Prick the eggplants all over with a fork and place them under the grill. Roast until the skin chars and turns dark‑brown, about 10 min over direct heat or 20 min under the grill, turning periodically. Transfer the eggplants to a colander and let excess moisture drain for another 10 min.

2. 2

   Preheat the oven to 220 °C (200 °C for convection, gas 7). Cut the pitas with scissors along the seam, gently separate the sheets and cut into triangles. Arrange them on a large baking sheet or two smaller ones, brush with olive oil, and sprinkle with salt, duqqa, sumac and black sesame. Bake for 10–12 min until the edges turn golden, then flip the tray and bake for another 5 min. Remove, let cool and store in an airtight container for up to two days.

3. 3

   Transfer the eggplant flesh to a food processor or blender, add 2–3 pieces of charred skin, the chopped garlic, lemon juice, mint leaves, ground coriander, cumin seeds, olive oil, Greek yogurt and a pinch of salt. Blend until a smooth, creamy mixture forms. Transfer the mixture to a serving bowl, cover and chill in the refrigerator – keep for up to two days. Before serving, sprinkle with Turkish dried chili flakes.