Dukkah Crusted Eggplant

made with love
sweet-potato-nachos hot lover sauce rozas gourmet
sweet-potato-nachos hot lover sauce rozas gourmet
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Dukkah Crusted Eggplant with Miso & Edamame Dip
Dukkah Crusted Eggplant with Roza's Gourmet Miso & Edamame Dip gluten free recipes vegan healthy food 3
Course Dinner, Lunch
Servings
1 person
Ingredients
  • 2 in eggplants cut lengthways4 and salted
  • Dukkah
  • 1 egg
  • 2 tbsp milk
  • olive oil
  • Roza's Gourmet Miso & Edamame Dip
  • lime
  • Thai basil
  • Chinese spinach
  • 2 Tbsp Seasame seeds
  • cup ¼of nuts and seeds (almonds pepitas, sunflower seeds ect.), pulsed in a blender
  • 1 tsp Cumin powder
  • 1 tsp Pepper
  • tsp ½Salt
  • tsp ½Chilli flakes
Course Dinner, Lunch
Servings
1 person
Ingredients
  • 2 in eggplants cut lengthways4 and salted
  • Dukkah
  • 1 egg
  • 2 tbsp milk
  • olive oil
  • Roza's Gourmet Miso & Edamame Dip
  • lime
  • Thai basil
  • Chinese spinach
  • 2 Tbsp Seasame seeds
  • cup ¼of nuts and seeds (almonds pepitas, sunflower seeds ect.), pulsed in a blender
  • 1 tsp Cumin powder
  • 1 tsp Pepper
  • tsp ½Salt
  • tsp ½Chilli flakes
Dukkah Crusted Eggplant with Roza's Gourmet Miso & Edamame Dip gluten free recipes vegan healthy food 3
Instructions
  1. Preheat oven to 180 °C.
  2. Heat up a frypan with 2 tbsp olive oil and fry eggplants for around 2 minutes on either side, place on a baking tray.
  3. In a small bowl, add eggs and milk and whisk to combine.
  4. In another shallow bowl place all dukkah ingredients in and mix to combine.
  5. Brush the tops of the eggplant with the egg mixture and sprinkle the dukkah over the top.
  6. Drizzle each eggplant with olive oil and place in the oven to bake for around 10 minutes, or until the dukkah is crispy on top.
  7. To serve, smear a big dollop of Roza’s Miso & Edamame Dip onto the plate, add a handful of thai basil and Chinese spinach, dressed with a generous squeeze of lime juice, top with dukkah crusted eggplant and squeeze a generous amount of lime on top. Serve and enjoy!

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