Last Wednesday I received seven samples of oat crackers and cookies sample from Nairn’s and one of them was their Scottish Oat Crackers.
This cracker itself tasted not bad because I HATE CRACKERS BEING TOO SALTY. In addition, these crackers were not made with any hidden ingredients. Moreover, these crackers are WHEAT FREE, which means people who have celiac disease can still enjoy this wonderful cracker. Lastly, crackers are wrapped in pouches so you can carry them with you when you are on the go. HOW COOL IS THAT!!!
Having said that, any crackers would not taste awesome without any dip or toppings. I think this cracker would serve best with baba ghanoush because the strong garlic and tahini flavour would not be upset by the crackers. Most importantly, BABA GHANOUSH IS VERY EASY TO MAKE. Here is the recipe and this recipe can serve up to five crackers:
1 eggplant, halved
5 tablespoons extra virgin olive oil
1 teaspoon tahini
salt and pepper to taste
1) Heat oven to 300F. Score eggplant diagonally. Season eggplant with one tablespoon extra virgin olive oil on each eggplant halves, then salt and pepper on both halves.
2) Bake eggplant in oven for about 30 minutes or until skins appear burnt and the eggplant begins to collapse. Set aside and let eggplant cool.
3) Scoop out the flesh of the eggplant and put flesh in a blender. Put garlic, tahini, three tablespoons extra virgin olive oil, salt and pepper in blender and blend until smooth. Add more oil, tahini, salt and pepper if necessary. Serve when ready.
There are many variation of baba ghanoush. You may omit tahini if you are allergic to peanut (that’s fine because it still tastes good!). Also, you may also add lemon, cumin or other spices as you wish. So try this at home and see what you think!