Dukkah Roasted Eggplant with Mint and Pomegranate
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
Hazelnut Dukkah
- 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
Method
- 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.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
