Dukkah Eggplant With Roasted Tomato & Chickpea Salad

dukkah

1 Tbs coriander seeds
1 Tbs cumin seeds
2 Tbs Fennel seeds
4 Tbs sesame seeds
40 g Hazelnuts
40 g Macadamia Nuts
40 g Pine Nuts
sea salt

dukkah eggplant

2 medium eggplants (sliced in 1/2cm rounds)
2 tsp crushed garlic
1/3 cup olive oil
dukkah spice

roasted chickpea & tomato salad

8 Roma Tomatoes, cut into quarters
2 medium red onions, cut into 8ths
2 cloves Chopped garlic
2 desertspoons white sugar
1 tsp salt
1 Tbs olive oil
400 g chickpeas
1 cup freshly chopped coriander
2 Tbs balsamic vinegar

dressing

1/2 cup yoghurt
2 Tbs soft goats cheese
1 squeeze lemon juice

Dukkah

1 Roast all spices & sesame seeds separately in a heavy based pan.
2 Roast nuts all together on a tray in the oven.
3 Crush altogether in Mortar & pestle and add salt to taste

dukkah eggplant

1 Slice eggplants thin and brush lightly with garlic & oil.
2 Fry on hot pan or grill until brown & just cooked
3 Remove from pan and whilst still warm coat each side of eggplant with dukkah spice
4 Reheat in oven or on hot plate when ready to serve.

roasted chickpea & tomato salad

1 Cut tomatoes, onions & garlic and place on baking tray.
2 Sprinkle sugar, salt, balsamic & oil over and bake in slow 140 deg oven 1.5 hours.
3 Remove from oven and toss through fresh coriander & canned chickpeas.

dressing

1 Mix together all ingredients.

to serve

1 Cover base of platter or plate with spiced eggplant slices and top with warm salad & drizzle with dressing


Servings: 4
From The Best in Australia on Food TV