Roasted Aubergine with Almond Dukkah
Silky, smoky roasted aubergines meet a crunchy, spiced almond dukkah in this vibrant Middle Eastern-inspired dish. Scoring the aubergines allows the warm aromatic spices to seep deep into the flesh, roasting until soft, tender and caramelised. Layered over cool Greek yoghurt and topped with parsley and chilli, it delivers an irresistible balance of textures and rich, earthy flavours.
Whole Natural Almonds 1kg (Sussex Wholefoods)
40g whole almonds
Organic Hulled Sesame Seeds 1kg (Sussex Wholefoods)
1 tbsp sesame seeds
Organic Coriander Seeds 100g (Sussex Wholefoods)
1 tsp coriander seeds
Premium Cumin Seeds 100g (Sussex Wholefoods)
1 tsp cumin seeds
Organic Fennel Seeds 100g (Sussex Wholefoods)
½ tsp fennel seeds
Premium Cumin Powder 100g (Sussex Wholefoods)
1 tsp ground cumin
Organic Smoked Paprika 100g (Sussex Wholefoods)
1 tsp smoked paprika
Organic Black Pepper Powder 100g (Sussex Wholefoods)
½ tsp black pepper
Greek Extra Virgin Olive Oil 1L (Attis)
1 tbsp extra virgin olive oil
Other Ingredients
- 2 medium aubergines
- 150g Greek yoghurt
- lemon wedges
- small handful fresh parsley, chopped
- zest of ½ lemon
- fresh chilli
Method
- Preheat your oven to 200°C fan (220°C conventional).
- Halve the aubergines lengthways and score the flesh in a criss-cross pattern without piercing the skin.
- Brush the cut side with olive oil, sprinkle with cumin, paprika, salt and pepper, then arrange cut-side up on a baking tray. Roast for 35–40 minutes until fully soft and caramelised.
- While the aubergines roast, toast the almonds in a dry frying pan over medium heat for 4–5 minutes until golden. Add the sesame, coriander, fennel and cumin seeds for the final 1–2 minutes, stirring constantly.
- Let the mixture cool slightly, then coarsely crush in a pestle and mortar or pulse briefly in a food processor. Stir through the flaky sea salt and black pepper.
- Swirl a generous spoonful of Greek yoghurt across each serving plate and set the warm aubergines directly on top.
- Scatter generously with the almond dukkah, chilli and chopped herbs. Finish with a squeeze of fresh lemon juice.
