Dukkah Eggplant With Roasted Tomato & Chickpea Salad

Recipe by Anna Gare from The Best In Australia

There are so many delicious dukkahs on the market at the moment, you could make this recipe with dukkah straight out of the jar, but there is nothing better than a fresh batch and my recipe is a winner!

Ingredients Dukkah
  • 1 tablespoon Coriander
  • 1 tablespoon Cumin
  • 2 tablespoons fennel seeds
  • 4 tablespoons sesame seeds
  • 40 g Hazelnuts
  • 40 g Macadamias or almonds
  • 40 g Pine Nuts
  • sea salt
Dukkah Eggplant
  • 2 medium Eggplants sliced in 1/2cm rounds
  • 2 teaspoons crushed Garlic
  • 1/3 cup Olive Oil
  • Dukkah Spice Mix
Roasted Chickpea & Tomato Salad
  • 8 Roma tomatoes each cut into quarters
  • 2 medium Red Onions cut into 8's
  • 2 Cloves chopped Garlic
  • 2 Dessert Spoons white sugar
  • 1 teaspoon Salt
  • 1 tablespoon Olive Oil
  • 400 g canned chick peas
  • 1 cup freshly chopped Coriander
  • 2 tablespoons Balsamic vinegar
Dressing
  • ½ cup Yoghurt
  • 2 tablespoons soft Goat's Cheese
  • 1 Squeeze Lemon Juice
Method Dukkah
  • Roast all spices & sesame seeds separately in a heavy based pan.
  • Roast nuts all together on a tray in the oven.
  • Crush altogether in Mortar & pestle and add salt to taste.
Dukkah Eggplant
  • Slice eggplants thin and brush lightly with garlic & oil.
  • Fry on hot pan or grill until brown & just cooked
  • Remove from pan and whilst still warm coat each side of eggplant with dukkah spice
  • Reheat in oven or on hot plate when ready to serve.
Roasted Chickpea & Tomato Salad
  • Cut tomatoes, onions & garlic and place on baking tray.
  • Sprinkle sugar, salt, balsamic & oil over and bake in slow 140 deg oven 1.5 hours.
  • Remove from oven and toss through fresh coriander & canned chickpeas.
Dressing
  • Cover base of platter or plate with spiced eggplant slices and top with warm salad & drizzle with dressing
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