Ingredients
25 g blanched hazelnuts, toasted
1½ tsp cumin seeds, toasted
1½ tsp fennel seeds, toasted
1 large eggplant, trimmed and sliced lengthways into 4 thick steaks
2 tbsp olive oil
1 orange juice, zest of ½
175 g couscous
small pack mint, leaves picked and finely chopped
2 tbsp pomegranate seeds
150 g pot natural yoghurt
Method
- 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 fan and heat a chargrill pan over a medium heat. Brush the eggplant steaks with 1 tbsp olive oil, cook 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 eggplant steaks and sprinkle with the pomegranate seeds. Serve with a dollop of yoghurt.
