Anna's version of Dukkah Eggplant

I had some left over dukkah from Christmas (Sesame seeds, hazelnuts, coriander, cumin, salt and pepper) so I used that instead of the one that came with the recipe. As I cooked the eggplant I put it in the oven on a low temperature to keep warm and then dipped it in the dukkah at the end. This worked well as the pieces that had just come out of the frying pan didn't seem to hold the dukkah particularly well, but the other pieces did. I also used mostly vine ripened tomatoes and not Roma tomatoes, but I think that I liked the acidity of it, so would be unlikely to try it with all Roma tomatoes only. We had this as a warm dish for dinner and it was very enjoyable. I also took the leftovers to work the next day and had it cold which was also very nice.