Appetizer · Middle Eastern · Vegetarian ·

Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle

Name: Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 1 tablespoon salt; 1 tablespoon olive oil; 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; 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove, minced; 2 tablespoons water, (adjust for consistency); Salt, to taste; Fresh mint leaves; Pomegranate seeds

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

4.3(98 reviews)

·By Ethan Brooks·September 25, 2025

Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle — Appetizer served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplant

For the Dukkah

For the Tahini Drizzle

For Garnishing

Nutrition

Per serving

Calories: 353 kcal
Protein: 8.5 g
Carbs: 22.75 g
Fat: 28.3 g
Fiber: 10.5 g

Whole recipe

Total

Calories: 1411 kcal
Protein: 34 g
Carbs: 91 g
Fat: 113.2 g
Fiber: 42 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 medium eggplants sliced into 1/2-inch rounds	80	2	20	0.2	12
1 tablespoon salt	0	0	0	0	0
1 tablespoon olive oil	120	0	0	14	0
1/2 cup hazelnuts toasted and roughly chopped	424	10	15	40	9
1/4 cup sesame seeds toasted	206	6	8	18	4
2 tablespoons coriander seeds	30	1	6	1	5
2 tablespoons cumin seeds	36	2	6	2	2
1 teaspoon black peppercorns	6	0	1	0	1
1 teaspoon sea salt	0	0	0	0	0
1/4 cup tahini	425	12	16	38	6
2 tablespoons lemon juice	8	0	2	0	0
1 garlic clove minced	4	0	1	0	0
2 tablespoons water (adjust for consistency)	0	0	0	0	0
Salt to taste	0	0	0	0	0
Fresh mint leaves	0	0	0	0	0
Pomegranate seeds	72	1	16	1	3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Eggplant

1
Salt the Eggplant
Place eggplant slices in a colander and sprinkle with salt.
2
Rest Eggplant
Allow them to sit for 30 minutes to draw out moisture.
3
Rinse and Dry
Rinse and pat dry with paper towels.

Preparing the Dukkah

1
Toast Seeds
In a dry skillet, toast coriander and cumin seeds until aromatic.
2
Crush Spices
Transfer to a mortar and pestle with black peppercorns and crush coarsely.
Tip: Use a food processor for the dukkah if you prefer a finer texture.
3
Combine Ingredients
Mix with hazelnuts, sesame seeds, and sea salt.
Tip: Balance the salt in both the dukkah and tahini to avoid overpowering the dish.

How to Make Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle

Total time: 1 h 33 min · Yields 4 servings

1
Coat Eggplant
Lightly brush olive oil on eggplant slices and coat them with dukkah.
2
Bake Eggplant
Preheat oven to 375°F (190°C). Arrange eggplant on a baking sheet and bake for 25 minutes or until golden brown.
3
Make Tahini Drizzle
Whisk together tahini, lemon juice, garlic, and water until smooth.