Citrus and Spice — Roasted Eggplant with Lemon-Garlic Dressing and Dukkah
“Food is discovery; finding an untried spice or cuisine is for me like uncovering a new element.” -- Anthony Beal
Roasted eggplant in the oven and a jar of dukkah in the pantry were on my mind.
The two together on my dinner plate! What a delicious thought!
I had to make this combination.
I looked in the fridge for some help and found lemon, garlic, tomato, and parsley. I thought that was good enough to put together something flavorful for dinner. One of those times when spontaneity works. In fact, it often does.
I looked at my plate with dukkah-spiced roasted eggplant and the little companions to dress up the two with curiosity, wondering how it would taste. It looked colorful and wholesome. Anxiously, I took my first bite. Smokey eggplant and pungent dukkah were a perfect match. A good drizzle of lemon-garlic dressing and fresh garnish of tomato and parsley completed the recipe successfully. It was a delicious meal ready in minutes with two main ingredients and a few basic staples.
Roasted eggplant in the fridge can last for 3-4 days. It is convenient to have some on hand for quick meals like this one. I often roast a few extra and enjoy them in different recipes with various flavors. It is perfect in pastas, salads, sandwiches, and grains. If you like eggplant, you are in luck anytime with so many ways to prepare it. One for each day of the week!
Dukkah is an Egyptian spice blend that goes well with several recipes. If you haven’t tried dukkah yet, it’s worth the effort. Actually, not a lot of effort. It’s very simple to make, and the flavors are deep. And you have a jar in your pantry waiting to spice up your meals — appetizer or main course.
Recipe
1 medium eggplant
Olive oil
Lemon-Garlic Dressing
1 tablespoon lemon juice
1 clove garlic, minced
3 tablespoon olive oil
Sea salt and pepper to taste
Garnish
Dukkah spice to taste
1 small tomato, seeded and diced small
Parsley leaves, chopped
Heat oven to 400 F. Cut eggplant lengthwise in half and place on an oiled sheet cut side down. Roast for 20-25 minutes or until done.
While the eggplant is roasting, whisk lemon juice, garlic, olive oil until combined well. You want to emulsify the mixture. Season with salt and pepper to taste.
To assemble, place eggplant on serving platter. Cut in three lengths. Drizzle lemon-garlic dressing to taste. Sprinkle dukkah spice to taste. Top with diced tomatoes and parsley.
Serve warm with your favorite bread or salad.
What are your favorite spice blends? Would love to hear about them.
This looks delicious – I have been meaning to make dukkah since I found a recipe in my favourite Middle Eastern cookery book – Malouf. Some of my best meals have come from ‘bits and bobs’ leftover in the fridge too!
Using leftovers keeps our creativity alive. I love it. There are a few books by Malouf. Which one is your favorite?
There are, but the one I like the best is just called ‘Malouf’. I think it was just published last year. The photography is superb.Rob
Thanks.
I have to admit to being one of these people who probably makes better meals from leftovers or bits and pieces in the fridge than from expensive specially bought ingredients. Aubergine (as we call it) is a favourite, especially roasted with ground coriander seeds and cumin . Yoghurt goes well with it too and a dollop could probably be added to your dish above. My mouth is watering.
Yogurt definitely goes well with eggplant dishes, even better with a little mint. Thanks for the suggestion. Will try it.
I love eggplant the photo is beautiful! and look’s so fresh and yummy ! I cant wait to try this dish.
Thank you. Hope you like it.