- 4
Ingredients
- Dukkah
- 1 tablespoon Coriander
- 1 tablespoon Cumin
- 2 tablespoons fennel seeds
- 4 tablespoons sesame seeds
- 40 g Hazelnuts
- 40 g Macadamias or almonds
- 40 g Pine Nuts
- sea salt
- Dukkah Eggplant
- 2 medium Eggplants sliced in 1/2cm rounds
- 2 teaspoons crushed Garlic
- 1/3 cup Olive Oil
- Dukkah Spice Mix
- Roasted Chickpea & Tomato Salad
- 8 Roma tomatoes each cut into quarters
- 2 medium Red Onions cut into 8's
- 2 Cloves chopped Garlic
- 2 Dessert Spoons white sugar
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 400 g canned chick peas
- 1 cup freshly chopped Coriander
- 2 tablespoons Balsamic vinegar
- Dressing
- 1/2 cup Yoghurt
- 2 tablespoons soft Goat's Cheese
- 1 Squeeze Lemon Juice
Preparation
Step 1
Dukkah
Roast all spices & sesame seeds separately in a heavy based pan.
Roast nuts all together on a tray in the oven.
Crush altogether in Mortar & pestle and add salt to taste.
Dukkah Eggplant
Slice eggplants thin and brush lightly with garlic & oil.
Fry on hot pan or grill until brown & just cooked
Remove from pan and whilst still warm coat each side of eggplant with dukkah spice
Reheat in oven or on hot plate when ready to serve.
Roasted Chickpea & Tomato Salad
Cut tomatoes, onions & garlic and place on baking tray.
Sprinkle sugar, salt, balsamic & oil over and bake in slow 140 deg oven 1.5 hours.
Remove from oven and toss through fresh coriander & canned chickpeas.
Dressing
Cover base of platter or plate with spiced eggplant slices and top with warm salad & drizzle with dressing