Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle
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
For the Dukkah
For the Tahini Drizzle
For Garnishing
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
Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle
Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle
Plating & Serving
Arrange the baked eggplant on a serving platter, drizzle generously with tahini sauce, and sprinkle with fresh mint leaves and pomegranate seeds.