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.
1 medium eggplant
1 tablespoon lemon juice
1 clove garlic, minced
3 tablespoon olive oil
Sea salt and pepper to taste
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.