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Seeded Crackers and Smoky Aubergine Dip | Grace Mortimer

Seeded Crackers and Smoky Aubergine Dip | Grace Mortimer


Smoky Aubergine Dip


3 large or 4 small aubergine

3 tbsp extra virgin olive oil

2 tbsp paprika

4 tbsp tahini

Zest and juice of 1 lemon

Flaky sea salt


Heat a frying pan on high heat without any oil.

Roughly chop the aubergine into bite-sized pieces and add to the pan.

Dry fry for 15-20 mins or until the aubergine is soft and falling apart. Leave the lid on and stir every few minutes to prevent it from sticking. If it does stick, add a small amount of olive oil. Once well cooked, use a fork to roughly mash the aubergine pieces together.

Mix in the remaining ingredients and season with salt and pepper to taste.

Enjoy on a seeded cracker!


Seeded Crackers


1 cup sunflower seeds

1 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup chia seeds

1/2 cup flax seeds

3 tbsp ground cumin

2 tbsp cumin seeds

2 cup water

Flaky sea salt


Preheat the oven to 150 degrees C

In a large bowl mix all of the seeds, ground cumin and cumin seeds together - other spices like turmeric and caraway seeds work well too.

Divide the mixture in half and add one half to a NutriBullet or food processor. Blend into a fine powder. Add back to the original mix. Pour in the water and mix to combine.

Place a sheet of baking paper the size of your baking tray onto the bench and place 1.5 cups (less for a smaller tray) of mixture onto the baking paper. Put another sheet of baking paper on top of the mixture. Using a rolling pin, roll the mixture until flat and very thin. It should cover most of your baking paper. Remove the top baking paper layer and generously sprinkle with sea salt.

Carefully slide onto a baking tray and bake for 40 mins or until golden and crispy.

Allow to cool before breaking into crackers.


Thank you Grace, for sharing your recipes with us, to our growers and suppliers for the ingredients, and our customers for all of your support.

Find Grace on Instagram @pheno.nutrition