Dukkah Eggplant With Roasted Tomato & Chickpea Salad

Dukkah

1. Roast all spices & sesame seeds separately in a heavy based pan.
2. Roast nuts all together on a tray in the oven.
3. Crush altogether in Mortar & pestle and add salt to taste.

Dukkah Eggplant

1. Slice eggplants thin and brush lightly with garlic & oil.
2. Fry on hot pan or grill until brown & just cooked
3. Remove from pan and whilst still warm coat each side of eggplant with dukkah spice
4. Reheat in oven or on hot plate when ready to serve.

Roasted Chickpea & Tomato Salad

1. Cut tomatoes, onions & garlic and place on baking tray.
2. Sprinkle sugar, salt, balsamic & oil over and bake in slow 140 deg oven 1.5 hours.
3. Remove from oven and toss through fresh coriander & canned chickpeas.

Dressing

1. Cover base of platter or plate with spiced eggplant slices and top with warm salad & drizzle with dressing