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Recipes Nugget Markets Signature Recipes

Grilled Eggplant on Wasa Crackers with Roasted Peppers & Yogurt

Prep time
10 minutes PT10M
Cook time
10-15 minutes PT15M
Yield
2½ dozen
Difficulty
1 out of 5 on the difficulty scale
Nugget Markets quick and easy

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.

Techniques used in this recipe:

julienne
julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.