Ingredients
- 2 eggplants
- ¼ cup olive oil
- 2 tablespoons hazelnut dukkah, recipe below
- Salt and pepper
- ¼ cup pine nuts, toasted
- 1 handful fresh mint leaves, roughly chopped
- ½ pomegranate, deseeded
- Tahini Yoghurt dressing
- 1 cup Greek yoghurt
- 1 tablespoons tahini
- 1 teaspoon honey
- Juice of half a lemon
- Salt and pepper
- 150gm hazelnuts, toasted and skins removed
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp dried thyme
- 100gm sesame seeds, toasted
- 1 tsp sumac
- 1 tspn sea salt
- Freshly cracked black pepper
Hazelnut Dukkah
Method
Dukkah roasted eggplant with mint and pomegranate - Preheat oven to 200°C Fan Assisted function.
Cut the eggplants in half lengthwise, then each half into either 3 or 4 wedges depending on the size of the eggplants. In a small bowl, mix together the olive oil and dukkah spice, then arrange the eggplant wedges on a baking paper-lined tray and brush the wedges with the dukkah oil, season with salt and pepper and roast for 25-30 minutes until cooked through and golden brown. Cool slightly then transfer to your serving dish. For the dressing, whisk all the ingredients together then drizzle over the eggplant. Sprinkle with the pine nuts, mint, pomegranate seeds and extra dukkah and serve.
Hazelnut Dukkah - Place the hazelnuts in a mortar and pestle and pound until the nuts are crushed, transfer to a bowl. Alternatively you can use the pulse function on a food processor. Place the coriander, cumin and thyme in a dry frying pan and toast until the seeds are lightly golden and aromatic. Cool then transfer to the mortar and pestle along with the salt and a few grinds of pepper and pound until the spices are ground. Add the spice mix to the hazelnuts; add the sesame seeds and sumac and mix well. This Egyptian spice mix will keep in an airtight jar for 2 to 3 weeks.
