Charred eggplant dip with olive oil quinoa crackers

Ingredients

• Charred eggplant dip
• 2 large eggplants (aubergines)
• 1 clove garlic, finely chopped
• 1 tablespoon tahini
• 1 lemon, juice
• sea salt and freshly ground black pepper
• 1 spring onion (scallion), chopped
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• plain yoghurt, to serve
• 2 teaspoons thinly sliced mint
• Olive oil quinoa crackers
• 1 3/4 cup (260g) plain (all-purpose) flour
• 2 tablespoons black quinoa, rinsed and dried
• 1 teaspoon sea salt
• 1/2 cup (125ml) extra virgin olive oil