Eggplant Spread with Gluten-Free Crackers

Recently, on the blog, I shared with you a recipe for a special vegetarian lunch with eggplant (you can find it HERE). If you would like to try another recipe with this wonderful vegetable playing the main part, this homemade spread with gluten-free crackers will do the job. It’s great as a savory breakfast or a healthy lunchbox meal. Eggplant peel is rich in compounds with antioxidant properties that protect us against free radicals. What’s more, eggplant is a good source of fiber, which is essential for the proper functioning of the intestines. Ready to give it a go? 🙂

Preparation:

I mixed all the ingredients for the crackers in a bowl and kneaded the dough. It should be quite elastic and firm, although with gluten-free flour it will be more difficult to obtain than with gluten flour. I divided the dough into 3 parts. I rolled out each of them until they were about 2-3 millimeters thick and cut them into smaller pieces with a knife (no worries if you tear the dough as crackers can have any shape). I gently transferred the pieces on a knife and carefully put them onto a floured baking sheet. I baked the crackers at 190°C for about 15 minutes (I constantly monitored the crackers to prevent burning).

I cut the eggplant skin lengthwise in several places, put them on a baking sheet lined with baking paper and baked at 190°C until the skin was slightly brown. After baking, I let the vegetables cool down, then hollowed out the baked flesh and cut it into small pieces. I added pressed garlic, chopped onion, and olive oil. I mixed it up and seasoned it to taste with salt.