Eggplant with Dukkah and Lemon

You know when people say things like “I just whipped this up!” and it’s something amazingly delicious that you think took at least 30 minutes to make? This is one of those things. I was feeling a bit peckish this afternoon but didn’t want anything too filling as I’ve made a massive batch of my Healing Chicken Soup for dinner. Poked around the fridge for a minute and saw a very sad looking eggplant that I bought about a week ago and forgot about (yes, I forget about food in the fridge too). When I sat down to eat it was so good and looked so good I thought it would be rude not to share it. This could easily be doubled or tripled or QUADRUPLED to make a delicious side to any meal.

Serves 1

  • 1 large Japanese eggplant, sliced into small discs or wedges (these are the long skinny ones)
  • 4 tbsp olive oil
  • 2 tsp dukkah
  • 1 tsp sea salt
  • Wedge of lemon


  1. Heat the olive oil in a small sauce pan over medium heat.
  2. Once hot, add your eggplant and sprinkle with dukkah.
  3. Cook for 5 minutes on each side or until golden brown and soft in the middle.
  4. Remove from heat, sprinkle with salt and a squeeze of lemon.
  5. Serve hot.

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