Dukkah-crusted aubergine steaks

Dukkah-crusted aubergine steaks

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal543
fat24g
saturates4g
carbs61g
sugars16g
fibre9g
protein16g
salt0.2g
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Ingredients

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.

Goes well with

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