Dukkah Crusted Aubergine Steaks Recipes
DUKKAH-CRUSTED AUBERGINE STEAKS
Mix up your midweek dinners with this flavour-packed vegetarian option, served over a bed of herby, zesty couscous
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 543 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI
No more boring chicken - these tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds and spices, is becoming increasingly popular and available in ethnic markets, spice shops, and farmers' markets. There are many recipes available online to make your own at home. Everyone has their own favorite blend. Make the aioli ahead of time for best flavor.
Provided by France C
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
- Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 362.1 calories, Carbohydrate 6 g, Cholesterol 79.6 mg, Fat 33.3 g, Fiber 2.1 g, Protein 29.5 g, SaturatedFat 5.2 g, Sodium 536.4 mg, Sugar 0.5 g
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