Pistachio Dukkah
 Olive Wafers with Baba Ganoush


Pistachio Dukkah 
Olive Wafers with 
Baba Ganoush | MiNDFOOD
For a quick and easy flavour hit you can't go past this flavoursome crowd pleaser.

Hosting friends? Impress them with Pistachio Dukkah Olive Wafers served alongside creamy Baba Ganoush.

These wafers are light and crisp, perfect for storing in an airtight container for up to a week.

Baba Ganoush, a smoky and rich eggplant dip, is made by blending charred eggplant with garlic, tahini, lemon juice, olive oil, cumin, and salt. This combination makes for a delightful and flavourful appetiser.

Pistachio Dukkah 
Olive Wafers with Baba Ganoush Recipe

Makes 8 wafers (serves 6-8)

Pistachio Dukkah
Olive Wafers

1 cup plain flour
3 tbsp olive oil, plus extra 3 tbsp, to brush
2 tbsp pistachio dukkah

Baba Ganoush

2 medium eggplants (800g)
2 garlic cloves, chopped
⅓ cup tahini
¼ cup lemon juice
2 tbsp extra virgin olive oil, plus extra 
to drizzle
1 tsp ground cumin
Extra roasted dukkah, to sprinkle/garnish
Roasted vine-ripened cherry tomatoes and marinated olives, to serve


Sift flour into a medium sized bowl, make a well in the centre, add olive oil and 1⁄3 cup water. Mix to moisten and combine; gently knead together until smooth. Cover with plastic wrap for 30 minutes.

Meanwhile, make Baba Ganoush. Preheat oven to 200˚C. Grease and line 3 large baking trays. Heat a chargrill pan over medium heat. Using a skewer, pierce each eggplant 5-6 times, spray with oil and cook, turning occasionally, for 15 minutes or until skin blackens and eggplant is softened.

Place on one baking tray and bake for a further 15-20 minutes or until soft and slightly collapsed. Allow to cool enough to handle, trim stems, discard skin and roughly chop flesh. Place eggplant, garlic, tahini, lemon juice, olive oil, cumin and salt to season into a food processor, pulse to desired consistency.

To make wafers, divide dough into 8 portions. On a lightly floured bench, roll each portion into long thin pieces, 1-2mm thick. Place on baking trays, brush with extra olive oil, sprinkle with dukkah. Bake for 8-10 minutes or until golden brown and crisp. Cool on wire rack.

To serve, break wafers into chunks. Place baba ganoush into a bowl, drizzle with olive oil and sprinkle with extra dukkah. Serve with tomatoes and olives.

Smart Tip:

Wafers can be stored in an airtight container for 1 week.


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