GCBS Recipes and Tips

Parsnip Crackers and Eggplant Dip

This savoury spread from Liam was a hit on Biscuit Week.

This savoury spread from Liam was a hit on Biscuit Week

Liam made these crackers look like adorable, stubby little parsnips using a heart shaped cutter. If you don’t have access to one, feel free to cut these tasty crackers into any shape you like. The smoky eggplant dip is worth the effort, but these crackers are also delicious all on their own.

These crackers were featured on Biscuit Week of The Great Canadian Baking Show.



  • 1 cup grated parsnip
  • 1 ¾ cups flour
  • ¼ cup butter, cold and cubed
  • 1 tbsp fresh thyme leaves
  • 2 tsp salt
  • 2 tsp black pepper
  • ¼ cup water


  • 1 large eggplant
  • Sea salt
  • 6 cloves garlic (skin on)
  • ¼ cup olive oil, divided
  • ½ cup walnuts
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tsp harissa paste
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp pepper


Line 2 rimmed baking sheets with parchment paper and set aside. 


Pulse the grated parsnip in the bowl of a food processor until it resembles coarse crumbs. Add the flour, butter, thyme, salt and pepper. Pulse to combine. Gradually add water, pulsing until the mixture forms into a ball of dough. 

Turn the dough onto the counter and let rest for 10 minutes. Heat the oven to 450F degrees. 

Cut the dough into 4 equal pieces and roll each into a ball. On a lightly floured surface, roll one ball to scant ¼-inch thick. Cut into desired shapes about a 1 ½-inches wide. 

Place on prepared baking sheet and bake until firm and beginning to brown, about 12 to 14 minutes. Repeat with remaining dough. Place all baked crackers onto one sheet (it’s OK if they overlap). Turn oven off and place crackers into the oven to dry out and harden, about 30 to 40 minutes. 

Eggplant dip:

Heat oven to 375F degrees. 

Slice the eggplant into ¼-inch rounds and sprinkle both sides with sea salt. Place in a colander in the sink to drain any excess liquid, about 30 minutes. 

Meanwhile, place the garlic cloves onto a piece of aluminum foil. Drizzle with 1 tsp olive oil and wrap in foil. Place on a rimmed baking sheet and bake for 20 minutes, remove the pan from the oven and add walnuts. Bake until walnuts are fragrant and garlic is tender, an additional 7 to 9 minutes. Carefully open the foil to allow garlic to cool. 

Rinse the eggplant and place on a rimmed baking sheet. Cover with a clean kitchen towel, top with another baking sheet and weight sheet down with a cast iron skillet or stack of plates. Let stand for 5 minutes. 

Set oven to high broil and position a rack 6 inches from broiler. 

Drizzle the eggplant with 2 tablespoons of with olive oil. Broil until the eggplant is deep golden, about 4 to 5 minutes on each side. 

Remove the eggplant from the baking sheet, stack and wrap loosely in foil, let stand for 5 minutes. Peel or cut away skin from the eggplant. 

Add the eggplant to the bowl of a food processor. Squeeze garlic from skins into the food processor along with the walnuts and remaining olive oil and ingredients. Pulse until creamy and smooth, adding more oil if needed to make a spreadable consistency.

Yield: Makes approximately 50 crackers, about 1 ¼ cup dip