Name: Dukkah-crusted aubergine steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 25g blanched hazelnuts toasted; 1 ½ tsp cumin seeds toasted; 1 ½ tsp fennel seeds toasted; 1 large aubergine trimmed and sliced lengthways into 4 thick steaks; 2 tbsp olive oil; juice 1 orange zest of 0.5; 175g couscous; small pack mint leaves picked and finely chopped; 2 tbsp pomegranate seeds; 150g pot natural yogurt

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Dukkah-crusted aubergine steaks

Dukkah-crusted aubergine steaks

Katy Gilhooly

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Mix up your midweek dinners with this flavour-packed vegetarian option, served over a bed of herby, zesty couscous

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g blanched hazelnuts

toasted
1 ½ tsp cumin seeds

toasted
1 ½ tsp fennel seeds

toasted
1 large aubergine

trimmed and sliced lengthways into 4 thick steaks
2 tbsp olive oil
juice 1 orange

zest of 0.5
175g couscous
small pack mint

leaves picked and finely chopped
2 tbsp pomegranate seeds
150g pot natural yogurt

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Nutrition: per serving

kcal543
fat24g
saturates4g
carbs61g
sugars16g
fibre9g
protein16g
salt0.2g

Method

step 1

To make the dukkah, lightly crush the hazelnuts, cumin and fennel seeds, and a pinch of salt using a pestle and mortar. Heat oven to 180C/160C fan/gas 4 and heat a griddle pan over a medium heat. Brush the aubergine steaks with 1 tbsp olive oil, griddle for 8-10 mins each side until charred and completely softened, then place on a parchment-lined baking tray. Divide the orange zest between the steaks, then top each with the dukkah. Bake for 5-10 mins until the dukkah looks toasted. Boil the kettle.
step 2

Put the couscous in a heatproof bowl, add 225ml boiling water and cover with cling film. Leave to stand for 5 mins, then fluff up the couscous with a fork. Mix together the orange juice, remaining olive oil, the mint and some seasoning. Add to the couscous and stir. Divide the couscous between 2 plates, top with the aubergine steaks and sprinkle with the pomegranate seeds. Serve with a dollop of yogurt.

Recipe from Good Food magazine, August 2015

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A star rating of 5 out of 5.2 ratings

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