Linseed crackers with mutabbal beitinjan (eggplant dip)

Mutabbal beitinjan (eggplant dip)

• 1 eggplant (approx. 400 g), cut into halves lengthways and skin pricked all over with a fork
• 3 garlic cloves, unpeeled
• 50 g olive oil, plus extra for drizzling
• 1 tbsp lemon juice
• ½ tsp sea salt, to taste
• 1 - 2 pinches ground black pepper, to taste
• 40 g pitted Kalamata olives
• 1 tsp ground cumin
• 3 sprigs fresh flat-leaf parsley, leaves only
• 20 g tahini (see Tips)
• 30 g natural yoghurt

Flaxseed (linseed) crackers

• 230 g flaxseeds (linseeds)
• 30 g onion
• 1 garlic clove
• 100 g red capsicum, deseeded and cut into quarters
• 100 g green capsicum, deseeded and cut into quarters
• 400 g tomatoes, cut into quarters
• 4 sun-dried tomatoes, drained
• 250 g water, room temperature
• 2 tsp dried Italian herbs
• ½ tsp sea salt, to taste
• pomegranate arils, for garnishing