Dukkah-crusted aubergine steaks - Good Food Middle East
Mix up your midweek dinners with this flavour-packed vegetarian option, served over a bed of herby, zesty couscous
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Ingredients
- 25g blanched hazelnuts, toasted
- 1½ tsp cumin seeds, toasted
- 1½ tsp fennel seeds, toasted
- 1 large aubergine, trimmed and sliced lengthways into 4 thick steaks
- 2 tbsp olive oil
- juice 1 orange, zest of ½
- 175g couscous
- small pack mint, leaves picked and finely chopped
- 2 tbsp pomegranate seeds
- 150g pot natural yogurt
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