Dukkah-crusted aubergine steaks

Dukkah-crusted aubergine steaks

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Prep: 15 mins Cook: 30 mins

Easy

Serves 2
Mix up your midweek dinners with this flavour-packed vegetarian option, served over a bed of herby, zesty couscous

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal543
  • fat24g
  • saturates4g
  • carbs61g
  • sugars16g
  • fibre9g
  • protein16g
  • salt0.2g
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Ingredients

  • 25g blanched hazelnuts, toasted
  • 1½ tsp cumin seeds, toasted
  • 1½ tsp fennel seeds, toasted
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 large aubergine, trimmed and sliced lengthways into 4 thick steaks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 orange, zest of ½
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • small pack mint, leaves picked and finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp pomegranate seeds
  • 150g pot natural yogurt

Method

  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.

  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.

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