Nutty Egyptian Dukkah Crusted Eggplant with Tahini Drizzle
This delightful dish features tender slices of eggplant coated in a crunchy mixture of nuts and spices, finished with a creamy tahini drizzle.
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.
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