Grilled aubergine with tahini and dukkah

Sat, Mar 30, 2019, 06:00

  • Serves: 4
  • Cooking Time: 20 mins
  • Course: Side Dish
  • Cuisine: Fusion


  • 3 aubergines, halved lengthwise, then chargrilled or roasted
  • For the dukkah
  • 15g ground coriander seeds
  • 10g cumin
  • 10g fennel seeds
  • 75g blanched hazelnuts, roasted
  • 75g skinless pistachios
  • 35g toasted sesame seeds
  • 10g black pepper
  • 25g Achill Island sea salt
  • For the tahini drizzle
  • 50ml tahini paste
  • 50ml hot water
  • 2 cloves of garlic, minced
  • 35ml maple syrup
  • Salt and pepper to taste


For the dukkah

Start by placing toasted coriander seeds, cumin and fennel seeds into a mortar and crush to a fine powder.

Add the blanched hazelnuts and skinless pistachios. Lightly pound, leaving the nuts a little chunky, then proceed to add the toasted sesame, black pepper and sea salt and stir gently. You still want to be able to see the flakes of the sea salt in the mix.  

For the tahini dressing

Put the tahini paste and water in a small bowl and whisk together. Depending on the quality tahini you have, you may have to add more hot water if it’s still too thick.

Stir until it comes together as a lovely dressing, then add your maple and garlic for seasoning. Tahini itself can be quite bland so remember to season very well.