Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle

Name: Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 2 medium eggplants; 1 tablespoon salt; 1 tablespoon olive oil; 1/2 cup hazelnuts; 1/4 cup sesame seeds; 2 tablespoons coriander seeds; 2 tablespoons cumin seeds; 1 teaspoon black peppercorns; 1 teaspoon sea salt; 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove; 2 tablespoons water; Salt; Fresh mint leaves; Pomegranate seeds

A flavorful appetizer inspired by Middle Eastern spices

This delightful dish features tender slices of eggplant coated in a crunchy mixture of nuts and spices, finished with a creamy tahini drizzle.

1 h 10 min
4
Intermediate

Ingredients

For the Eggplant

2 medium eggplants

sliced into 1/2-inch rounds

1 tablespoon salt

1 tablespoon olive oil

For the Dukkah

1/2 cup hazelnuts

toasted and roughly chopped

1/4 cup sesame seeds

toasted

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 teaspoon black peppercorns

1 teaspoon sea salt

For the Tahini Drizzle

1/4 cup tahini

2 tablespoons lemon juice

1 garlic clove

minced

2 tablespoons water

(adjust for consistency)

Salt

to taste

For Garnishing

Fresh mint leaves

Pomegranate seeds

Preparation

Marinating the Eggplant

Salt the Eggplant

Place eggplant slices in a colander and sprinkle with salt.

Rest Eggplant

Allow them to sit for 30 minutes to draw out moisture.

Rinse and Dry

Rinse and pat dry with paper towels.

Preparing the Dukkah

Toast Seeds

In a dry skillet, toast coriander and cumin seeds until aromatic.

Crush Spices

Transfer to a mortar and pestle with black peppercorns and crush coarsely.

Use a food processor for the dukkah if you prefer a finer texture.

Combine Ingredients

Mix with hazelnuts, sesame seeds, and sea salt.

Balance the salt in both the dukkah and tahini to avoid overpowering the dish.

Cooking Process

Coat Eggplant

Lightly brush olive oil on eggplant slices and coat them with dukkah.

Bake Eggplant

Preheat oven to 375°F (190°C). Arrange eggplant on a baking sheet and bake for 25 minutes or until golden brown.

Make Tahini Drizzle

Whisk together tahini, lemon juice, garlic, and water until smooth.

Plating & Serving