How To Make Dukkah-crusted Aubergine Steaks
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large aubergines (eggplants)
- 1/2 cup dukkah
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt, to taste
Instructions
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Preheat the oven to 200°C (400°F). Slice the aubergines into thick steak-like pieces.
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In a shallow dish, mix the dukkah with a pinch of salt. Dip each aubergine slice into the mixture, pressing gently to coat both sides.
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Heat the olive oil in a large frying pan over medium heat. Fry the aubergine steaks for 2-3 minutes on each side, until golden and crispy.
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Transfer the steaks to a baking sheet lined with parchment paper. Drizzle with lemon juice and bake in the preheated oven for 15-20 minutes, until tender.
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Serve the dukkah-crusted aubergine steaks hot, with a side of your choice.
Nutrition
- Calories : 243kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 354mg
- Total Carbohydrates : 23g
- Dietary Fiber : 12g
- Sugar : 6g
- Protein : 6g
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