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Dukkah-crusted aubergine steaks

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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 543
  • Carbohydrates 61
  • Saturated Fat 4
  • Sugar 16
  • Protein 16
  • Fat 24
  • Fibre 9
  • Salt 0.2

Nutrition per serving

  • Calories 543
  • Carbohydrates 61
  • Saturated Fat 4
  • Sugar 16
  • Protein 16
  • Fat 24
  • Fibre 9
  • Salt 0.2

Ingredients

  • 25g blanched hazelnuts, toasted
  • 1½ tsp cumin seeds, toasted
  • 1½ tsp fennel seeds, toasted
  • 1 large aubergine, trimmed and sliced lengthways into 4 thick steaks
  • 2 tbsp olive oil
  • juice 1 orange, zest of ½
  • 175g couscous
  • small pack mint, leaves picked and finely chopped
  • 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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