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Dukkah Roasted Eggplant with Mint and Pomegranate

Preparation Time30 minutes
Cook Time30 minutes


  • 2 eggplants
  • ¼ cup olive oil
  • 2 tablespoons hazelnut dukkah, recipe below
  • Salt and pepper
  • ¼ cup pine nuts, toasted
  • 1 handful fresh mint leaves, roughly chopped
  • ½ pomegranate, deseeded

Hazelnut Dukkah

  • 150gm hazelnuts, toasted and skins removed
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tsp dried thyme
  • 100gm sesame seeds, toasted
  • 1 tsp sumac
  • 1 tspn sea salt
  • Freshly cracked black pepper


  • Preheat oven to 200°C Fan Assisted function.
  • Cut the eggplants in half lengthwise, then each half into either 3 or 4 wedges depending on the size of the eggplants.
  • In a small bowl, mix together the olive oil and dukkah spice, then arrange the eggplant wedges on a baking paper-lined tray and brush the wedges with the dukkah oil, season with salt and pepper and roast for 25-30 minutes until cooked through and golden brown.
  • Cool slightly then transfer to your serving dish.
  • For the dressing, whisk all the ingredients together then drizzle over the eggplant. Sprinkle with the pine nuts, mint, pomegranate seeds and extra dukkah and serve.

Hazelnut Dukkah

  • Place the hazelnuts in a mortar and pestle and pound until the nuts are crushed, transfer to a bowl. Alternatively you can use the pulse function on a food processor.
  • Place the coriander, cumin and thyme in a dry frying pan and toast until the seeds are lightly golden and aromatic.
  • Cool then transfer to the mortar and pestle along with the salt and a few grinds of pepper and pound until the spices are ground.
  • Add the spice mix to the hazelnuts; add the sesame seeds and sumac and mix well.
  • This Egyptian spice mix will keep in an airtight jar for 2 to 3 weeks.



Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au