It’s Saturday and I have the day off :). So I planned to spend more time in the kitchen and cook something more fancy that requires longer time to prepare. The dish I chose is a vegetarian dish by Anna Gare from The Best in Australia. I was thinking this dish would be perfect for a warm night as it is such a light and refreshing meal. It turned out it was pouring rain in Melbourne. It was not that cold; but we had a very heavy down pour and also hail storms!! So lucky we stayed home tonight!

The dish is Dukkah eggplant with roasted tomato and chickpea salad. It’s not only a healthy vegetarian dish, but also very tasty :). The crunchy dukkah has a gorgeous texture and matches well with the delicate eggplant. The roasted tomato and onions are caramelised and that really brings out the sweetness of the tomatoes and onions. The chickpea is a nice addition to the dish and the coriander really brings out the freshness to the dish. The yoghurt gives the acidity to the dish and balances the sweetness from the tomato salad.

I am very happy with how the dish turned out. I will definitely make this again ūüôā

Dukkah eggplant with roasted tomato & chickpea salad

(adapted from recipe by Anna Gare, The Best in Australia)

(serves 4)


  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 2 tablespoons fennel seeds
  • 60 gr hazelnuts
  • 60 gr almonds
  • salt

Dukkah eggplant

  • 2 medium eggplants sliced in ¬Ĺcm rounds
  • Dukkah spice mix (above)

Roasted tomato and chickpea salad

  • 8 roma tomatoes, each cut into quarters
  • 2 medium red onions cut into 8’s
  • 2 cloves sliced garlic
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 400 gr canned chick peas, drained
  • 1 cup freshly chopped coriander


  • ¬Ĺ cup yoghurt
  • juice from 1 lemon

Step 1. Roasted tomato and chickpea salad. Cut tomatoes, onions & garlic and place on baking tray.¬†Sprinkle sugar, salt, balsamic & oil over and bake in slow 140¬įC oven for 1¬Ĺ¬†hours.¬†Remove from oven and toss through fresh coriander & chickpeas.

Step 2. Dukkah. While the tomatoes are cooking, dry fry all spices separately in a heavy based pan. Roast nuts all together on a tray in the oven. Crush the nuts and spices in mortar & pestle and add salt to taste.

Step 3. Dukkah Eggplant. Slice eggplants thin. Fry on hot pan or grill (with olive oil) until brown & just cooked. Remove from pan and whilst still warm coat each side of eggplant with dukkah spice. Reheat in oven when ready to serve.

Step 4. Dressing. Prepare the dressing by mixing the yogurt and lemon juice.

Step 5. To serve, cover base of platter or plate with spiced eggplant slices and top with warm salad & drizzle with dressing.

Dukkah eggplant with roasted tomato and chickpea salad