Eggplant in the oven with dukkah

Aubergines au four à la dukkah

Aubergines grillées au four à la dukkah

Eggplants roasted in the oven with the dukkah

I don’t know why in France, they don’t use the dukkah, this mixture of seeds and nuts, sometimes spicy, which is found in many places in the world, whether in the Middle East for example or in Australia where I have seen it used a lot. For those who would like to discover it, I refer you to this article where you will find infos and the recipe of dukkah if you want to make it yourself: dukkah, a mixture of seeds and nuts Middle Eastern. You can find it in France in spice stores or here at Terre Exotique. Honestly try it, it’s really good.



Here I used it to perfume eggplants roasted in the fou

r and I can tell you that we enjoyed it.

For 6 persons

  • 3 big

  • eggplants
  • 30 g of dukkah
  • 4 tablespoons of

olive oil

6 pinches of salt

3 teaspoons of parsley or coriander

Aubergines - Avant - Après

Wash the eggplants, Remove the ends and split them in half. Using a knife, cut the flesh into fairly deep squares and place the halves on a baking tray.

Pour 30 g of dukkah into a small bowl and add the olive oil. Mix.

Aubergines au four à la dukkah

Eggplant baked in a dukkah

Perfect as is or to accompany a BBQ meat!


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