DUKKAH-CRUSTED AUBERGINE STEAKS

Dukkah-crusted aubergine steaks image

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

Previous Next

Ingredients

25g blanched hazelnuts , toasted
1 ½ tsp cumin seeds , toasted
1 ½ tsp fennel seeds , toasted
1 large aubergine , trimmed and sliced lengthways into 4 thick steaks
2 tbsp olive oil
juice 1 orange , zest of 0.5
175g couscous
small pack mint , leaves picked and finely chopped
2 tbsp pomegranate seeds
150g pot natural yogurt

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