Black Pepper Boursin® & Charred Eggplant Dip with Rye Crackers
Recipe courtesy of Nate Weir, VP of Culinary, Modern Restaurant Concepts
Sponsor: Bel Brands USA
Servings: 6 to 8
- 5 large globe eggplants
- 2 packages Black Pepper Boursin®
- 1 teaspoon grated garlic
- 3 tablespoons heavy cream
- Pinch chili pepper flakes
- 1 teaspoon chopped fresh dill
- 1 teaspoon kosher salt
- 1 ½ cups all-purpose flour
- 1 ½ cups rye flour
- 2 teaspoons kosher salt
- 2 teaspoons honey
- ¼ cup extra-virgin olive oil
- 1 tablespoon minced fresh thyme
- ½ teaspoon cracked black pepper
- 1 tablespoon nutritional yeast
- 1 cup cold water
- To make the Dip: Pierce the eggplants several times with a fork. Place them directly on a grill over medium heat. Roast 20 to 30 minutes, turning occasionally, until the eggplants are soft and collapsing. Let them cool 20 minutes.
- Cut each eggplant in half and scoop the flesh into large bowl. Crumble the Boursin® into the bowl. Mash together with a fork until combined. The texture should be fairly smooth, but not fully pureed. Hand mixing gives a lot better texture than a food processor would.
- Add the remaining ingredients, folding into the mix. Taste and adjust seasoning. Refrigerate for up to 3 days.
- To make the Crackers: In a food processor, pulse the flours, salt, honey, and oil until the mixture looks sandy.
- Add the thyme, pepper, and yeast. Pulse in the water water until a soft, sticky dough forms.
- Remove dough and let it rest 15 minutes. It will become less sticky.
- Divide the dough in half. Dust it with additional rye flour. Roll out very thin, approximately 1/8 inch thick.
- Transfer the dough to parchment-lined half sheet trays. Bake at 425°F for 5 minutes, then flip the cracker over. Bake an additional 5 to 8 minutes, until golden brown and crispy.
- Let the cracker cool for at least 20 minutes, then break into large, rustic pieces.
- To serve: Arrange the dip in a serving bowl and garnish with some herbs or sliced green onion, if desired. Plate with crackers on the side.
Alternately, the cracker dough can be cut with a pizza wheel before baking to make more uniform crackers. Follow the normal baking instructions.