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Dukkah Roasted Aubergines with Tahini Yoghurt and Chilli

35 Minutes
4 Servings
16 Ingredients

Description

This Dukkah Roasted Aubergines with Tahini Yoghurt and Chilli recipe was created to kickstart your year on a wellness note.  The homemade Dukkah Spice adds a nutty and aromatic crunch, while the Tahini Yoghurt brings a creamy, tangy twist to every bite. Paired with the Roasted Aubergines, which are packed with fibre and essential vitamins, this vegetarian dish is a powerhouse of nutrition. Top it off with a drizzle of chilli oil and a sprinkle of micro herbs. Serve this Dukkah Roasted Aubergines with Tahini Yoghurt and Chilli dish as a show-stopping starter at your next dinner with friends or enjoy it as a meal on its own. Get all the ingredients for this recipe at Checkers, or on Sixty60 for delivery in 60 minutes

Directions

1. To make the dukkah spice, combine all the ingredients in a food processor or blender and pulse until the mixture resembles breadcrumbs. Pour the aromatic blend into a jar and set it aside.

2. Place the halved aubergines on a plate and gently score the flesh with a sharp knife. Drizzle lightly with olive oil and generously season with the prepared dukkah spice, salt and pepper.

3. Roast the aubergines in an air fryer at 200 ºC for about 15 minutes, or until they achieve a golden-brown tenderness.

4. While the aubergines are roasting, prepare the Tahini Yoghurt. In a bowl, mix together yoghurt, tahini, lemon juice, garlic, salt and pepper until well combined.

5. Once the aubergines are done, smear the base of a platter with the tahini yoghurt. Place the aubergines on top of the yoghurt bed. Garnish the dish with a tantalising drizzle of chilli oil and serve.

6. Preserve the remaining dukkah spice by storing it in an airtight jar in the fridge. It will stay fresh and flavourful for up to 3 months.

Ingredients

For the Dukkah Spice:

  • ½ cup (125ml) hazelnuts; lightly roasted
  • ¼ cup (60ml) almonds; lightly roasted
  • ¼ cup (60ml) sesame seeds; lightly toasted
  • 1 tsp. (5ml) ground cumin
  • 1 tsp. (5ml) ground coriander
  • ½ tsp. (2.5ml) paprika
  • Salt to taste

 

For the Roasted Aubergines:

  • 2 x packets of aubergines; halved
  • 3 tbsp. (45ml) olive oil
  • 2 tbsp. (30ml) dukkah spice (ingredients above)
  • Salt and pepper to taste

 

For the Tahini Yoghurt:

  • 1 cup (250ml) plain yoghurt
  • 4 tbsp. (60ml) tahini
  • Juice of 1 lemon
  • 1 clove of garlic; crushed
  • Salt and pepper to taste
  • 1 tbsp. chilli oil, for garnish (optional)
  • Handful of micro herbs, for garnish